Beetroot pesto
Gloriously pink, packed with flavour and easy to make, this beetroot pesto is delicious stirred through pasta. A vegan pesto recipe that the whole family can enjoy.
Equipment
- Blender or food processor
Ingredients
- 200 g cooked beetroot chopped
- 1 clove garlic crushed
- 30 g pine nuts or walnuts, cashews, pumpkin seeds or sunflower seeds
- 2 tablespoons nutritional yeast or vegan parmesan-style cheese
- 1 tablespoon olive oil or more to taste
- Pinch salt or more to taste
Instructions
- Place 200g chopped beetroot in a blender or food processor with a clove of crushed garlic, 30g pine nuts, 2 tablespoons nutritional yeast, a tablespoon of olive oil and a pinch of salt (see ingredients above for variations).
- Pulse until combined stopping once or twice to scrape the sides down with a rubber spatula.
- Taste and add more olive oil or salt if needed.
- Stir through cooked pasta and heat gently to serve. Store leftovers in the fridge or freezer.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Freezer friendly.
Nutrition
Calories: 79kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 26mgPotassium: 191mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 2mgCalcium: 7mgIron: 1mg
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