Vibrant Beet Pesto
I was perusing "the book" (aka Facebook) the other day, and stumbled across my friend Colleen's page where she had just posted a photo of this glorious looking Bucatini with Beet Pesto, Goat Cheese & Arugula that she had just made via a recipe from The Boston Globe. Did she say beets? I needed the recipe. Duh. Below is my modification on the recipe that Colleen sent me. My husband dislikes parmesan (what???), so I sub'd the parm for nutritional yeast. I did not have almonds on hand, but I did have cashews, so I used them instead. I also have an obsession with adding leafy greens to any and every dish I make, so I added in some parsley & arugula to the mix which created a really nice (yet subtle) earthy, peppery flavor. The lemon gave the beet pesto a fresh little zest at the end of each bite.
- 3 medium beets
- 3 cloves garlic
- 1 handful baby arugula
- 1/3 cup cashews
- 1/2 cup nutritional yeast
- 1 teaspoon parsley (fresh or dried)
- 1/3 cup olive oil
- juice of 1 whole lemon
- salt & pepper to taste
- Prepare your beets. Trim, scrub and boil until tender...OR, do what I did and buy them ready to go (steamed & peeled) at Trader Joe's...legit the best, easiest and laziest way to go.
- Next take your beets and cut them up into chunks.
- Combine beets, garlic, arugula, cashews, nutritional yeast, parsley, olive oil, lemon juice, salt & pepper to a small food processor. Blend until just right.
...and just like that, you have yourself a tasty and gorgeous looking beet pesto. Add it to lively up any grain or pasta dish, use it as a spread on homemade pizza or sandwiches, or eat it as a dip paired with your favorite veggies. Healthy, easy to make and oh-so-vibrant...not to mention gluten-free and vegan, hey now! Thank you Colleen for opening my eyes and my tastebuds to this super yummy creation!