Beet Pesto
Bored of regular green pesto? Try this!!!
10 min recipe - Pasta with Beet Pesto
You can make the Beet Pesto and enjoy it cold as a dip or on top of mini toasts as an appetizer. We show you how to use it as a pasta sauce with extra walnuts, Parmesan cheese and a sprinkle of Papa Vince EVOO.
COUPON CODE:
10% OFF Coupon Code = YTBEETPESTO
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PREP TIME:
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4 people
INGREDIENTS:
2 medium sized Beets, steamed, peeled & chopped
1 Tomato
Few torn Basil Leaves
1 tbsp grated Parmesan Cheese
1/4 cup Walnuts
Papa Vince Extra Virgin Olive Oil
Papa Vince Sea Salt
Papa Vince Busiate Pasta to serve
PREPARATION:
Put all the ingredients in the blender & blend until mixture resembles a bright pink pesto. Taste & add extra EVOO / salt if required. You can use the pesto sauce cold or bottle & save it in the refrigerator.
Or heat it up gently with some more EVOO. Add cooked pasta, & a little more Parmesan Cheese. Sprinkle some more EVOO, Parmesan Cheese and chopped walnuts to serve.
DIETS:
Mediterranean Diet
About Papa Vince Extra Virgin Olive Oil
Olive Oil Extra Virgin, First Cold Pressed Family Harvest 2019/20, Sicily, Italy, NO PESTICIDES NO GMO, Keto Whole30 Paleo Unrefined Good Fat +Polyphenol, Subtle Peppery Finish | 16.9 fl oz --
About Papa Vince Sea Salt
Real Sea Salt - Unrefined Gluten Free Fine, Harvested in Trapani, Sicily, Italy, Unbleached, NO ANTI-CAKING, Vibrant Clean Flavor, Stored in glass for freshness | 15.87 oz [2-Pack] --
About Papa Vince Tumminia Pasta
Papa Vince Low Gluten Clean Pasta Sensitive Stomach made with Tumminia flour from Sicily, Italy | High Fiber, Sugar Free, NON GMO | decreases food intolerance & intestinal disorders | 1 lb (2-Pack) --
About Papa Vince Durum Pasta
apa Vince Clean Pasta Sensitive Stomach - made with wheat from Sicily, Italy | NON GMO | WHOLE GRAIN | NO ENRICHED | LOW ACID | AL DENTE Busiate macaroni holds sauce like a magnet (1.1 lb 2-Pack) --
Beet Pesto Pasta
This colorful BEET PESTO PASTA brings a delightful taste for any dinner plans.
Ingredients
Pesto
2 medium sized beets, peeled and ½-inch cubed
½ cup grated parmesan
½ cup toasted pine nuts
¼ cup extra-virgin olive oil
¼ cup basil
3 large garlic cloves
2 tablespoons lemon juice
Roasted Summer Squash
1 zucchini squash, cut into ¼-inch x 2-inch spears
1 summer Squash, cut into ¼-inch x 2-inch spears
2 large garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
1 lb linguini pasta
Preparation
Preheat oven to 375° F [190°C].
Wrap beets in tinfoil. Set tinfoil wrapped beets on half of a parchment paper lined baking sheet and roast for 20 minutes.
While beets roast, toss zucchini and summer squash along with garlic, olive oil, salt, red pepper flakes and black pepper in a large bowl until evenly coated.
Remove the baking sheet from the oven and spread the zucchini and summer squash mixture on the other half of the baking sheet. Return the baking sheet to the oven and roast at 375°F [190°C] for 20 to 30 minutes until zucchini and summer squash are browned and the beets have softened.
Carefully open the tin foil to allow the beets to cool. Boil linguine in a pot of salted water until al dente.
Blend roasted beets, parmesan, pine nuts, basil, garlic and lemon juice in a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth.
Drain the pasta and toss it with the pesto sauce until combined.
Serve beet pesto pasta alongside roasted zucchini and summer squash.
Hands: Lauren
Fresh Beetroot Pesto Recipe - Spring time with seasonal fresh food choices.
This is a gorgeous fresh and colourful pesto recipe, using delicious purple beetroots. It's got an earthy undertone and a zingy after taste taste and will bring to life any pasta dish and make you smile. I love the flavours and could actually eat this by the spoonful on it’s own. After you have made it, place in a glass jar and keep refrigerated for up to 3 days (it will never last that long, l promise).
Purple Pesto
Ingredients
1 cooked purple beetroot
1 garlic clove, peeled and chopped finely
30g pine nuts, lightly toasted
35g Parmesan cheese, grated
1 tsp sesame oil
2 tsp olive oil
pinch salt
ground black pepper
1/2 cup fresh basil leaves
zest of a lemon
Follow the link for the full recipe:
Pink Spaghetti With Beet Pesto
FULL RECIPE HERE:
Pink Spaghetti with Beet Pesto: This vibrant spaghetti is deliciously nutty, earthy and full of flavor. The beet pesto is perfect with pasta but can also be used on breads and as a pizza sauce.
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