Beetroot pesto

Confession: I did not like beetroot before.
That earthy taste, terrible.
Until I discovered pre-cooked beetroot, you can buy it in the supermarket and it has a much more sweeter taste.
And, not to mention, it has so many possibilities!! Juices, desserts, pancakes, pesto, hummus, …… yumm!

So since I’ve been eating more plant-based, beetroot has become a new friend.
And even if you think otherwise and I have not yet convinced you, you really should give it a try!

I ate the pesto with Wilmersburger’s vegan ravioli, perfect balance for the salty Wilmersburger and the sweeter pesto. But off course also very tasty with any other pasta.

2 SERVINGS

MATERIAL

blender or food processor

+/-  300 gr pre-cooked beetroot
2 cloves garlic
100 gr pine nuts
4 tbsp olive oil
4 tbsp nutritional yeast
1 tbsp lemon juice
2 tbsp fine chopped hazelnuts
sea salt

Put all ingredients in a blender, and mix with pulses until you get a pesto. Finish with pepper. Heat the pesto in a small sauce pan or in your microwave.

Cook the pasta, serve on 2 plates, scoop the pesto, hazelnuts and a bit of  coarse sea salt over it. Enjoy!

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