Beetroot & Feta Salad with Homemade Walnut Pesto

Add the fresh basil, walnuts, grated Parmesan, and garlic to a food processor.

Blend while gradually pouring in the olive oil until the pesto reaches a smooth but slightly textured consistency

Season with salt and freshly ground black pepper to taste.

Place the cubed beetroot and fresh arugula in a mixing bowl

Add the homemade walnut pesto and toss gently until the ingredients are lightly coated.

Transfer the salad to a serving plate. Crumble the feta over the top and finish with roughly chopped walnuts for extra crunch

Add a little extra pesto if desired and serve immediately.