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.



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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