A twist on a classic: Beetroot Pesto Pasta! An amazing dish to enjoy on a stay-at-home date night paired with some Pinot Noir. The pesto used in this recipe also goes well as a dip, to spruce up your wraps, add a dollop to a salad or as a sandwich spread.
Vegan | Gluten-free | Oil-free
Valentines Day is just around the corner! Here’s a simple dinner for two, that you can pair up with some Pinot Noir or your favorite drink.
Traditionally, pesto is made with basil, pine nuts, garlic, oil, and parmesan. However, there are so many variations; I like to make mine with basil & almonds, and sometimes I’ll even throw in a slice of avocado. I’ve never gotten more creative than that. Until recently Unicorn Superfoods send me some of their powders and one of them was a beetroot one. As soon as I saw it, I knew what I wanted to make: Beetroot Pesto.
To be honest, I’ve never been a fan of beets. I love them in juices, as chips, and in hummus; but I just don’t like handling them, they can be so messy. Which is why I thought that receiving this product was so convenient.
100% Natural Superfood
So what is a superfood? Superfoods are foods that are considered high in nutrient value and beneficial to your well-being. Unicorn Superfoods was amazing and sent me their Beetroot 100% Natural Superfood Powder, which is vegan, gluten-free, organic. This product claims its benefits include: stamina boosts, lower blood pressure, reducing signs of aging and being rich in nutrients and fiber. I find this product to be great with smoothies, lattes, baked goods, and of course, my Beetroot Pesto.
Disclaimer: This post is in no way sponsored by Unicorn Superfoods. All opinions are my own.
The Pesto
This beetroot pesto has the essence of the traditional pesto: greens, nuts & garlic. However, you’ll find no oil and no parmesan. For the nuts, I used walnuts, as they add a wonderful nutty flavor that goes well with the taste of the earthy beets! The walnuts are loaded with good fats, as well as with iron, selenium, calcium, zinc, vitamin E and some B vitamins. I also decided to add raw garlic to it, which adds great flavor and great antiviral properties. However, if you’re not a fan of raw garlic, you can add roasted garlic. There is also a squeeze of lemon in it for acidity and freshness and a handful of nutritional yeast for that cheesy flavor.
Recipe: Beet Pesto Pasta
Ingredients:
- Pasta of choice
- 2 cups walnuts
- 1 cup basil
- 1 cup spinach
- ¾ cup plant-based milk
- 2 cloves of garlic
- 1 tbsp Beetroot Powder
- Juice of 1 lemon
- Handful of Nutritional Yeast
- Salt & pepper to taste
Procedure:
- Cook desired amount of pasta according to packaging instructions.
- As the pasta cooks, combine all of the other ingredients in a food processor and blend until smooth.
- Add salt and pepper to taste, and nutritional yeast.
- When the pasta is ready, remove from heat and drain.
- Add pasta to a large mixing bowl, and mix the pesto in.
- Serve with more greens, your favorite protein or just as it is. Enjoy!
- Leftovers? This pasta will be good for about 5 days.
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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