Directions

1. Wash and scrub beets. Pat dry beets. Peel and chop it into ½-inch cubes and place pieces on a large sheet of foil. Wrap and place in a 10-inch nonstick roasting pan. Place beets in Bravo and set at 375°F for 20-30 min. Cook until beets are soft and juices are seeping out. Remove and allow to cool completely.
2. Add all ingredients except for oil into jar of blender or food processor. Pulse several times.
3. Leaving the motor running, slowly add olive oil until all ingredients are well combined. If pesto is too thick, add small amount of water until desired consistency is reached.