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.

Ingredients:FullSizeRender-12

  • 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

Directions:

  • 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.

FullSizeRender-11...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!Cat-signature5

 

 

 

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