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Beetroot Pesto Pasta

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by Nathalie
Step by step recipe - 15 Min
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February 19, 2018

Pasta Basta!

Do you also love pasta as much as I do? Then you absolutely have to try this recipe! The beetroot pesto doesn’t only look fabulous but tastes also heavenly. The fun part is that nothing can go wrong with this recipe and you can adjust it to your personal taste. My favourite combination is the classic one with vacuumed beetroot, olive oil, salt, water and basil but you can also mix in parsley and/or coriander as well as add some nuts. Also, you decide how thick or fluid you want the pesto to be. If you like it thick, use less water, if you like it saucy add more.

This is also a great recipe for a delicious and healthy spread. Just add less water and make the pesto more creamy and voila you have an incredible spread or dip for bread or crackers.

This recipe has become one of my favourites because it´s so quick, easy and an eye catcher at the same time. Serve this to your friends or kids and I promise they are going to love it! For those that are sceptical about beetroot, no worries, the taste is very fine. Also, here again, you can decide how much beetroot you want to add. The recipe is my ideal combination but be creative!

Can’t wait to see your creations so don’t forget to tag me on Instagram and use #nathaliescuisine so I can repost my favourites.

Ciao,

Nathalie

Serves 2
Cooks in 15 Minutes
Difficulty Easy

INGREDIENTS

250 g glutenfree Pasta (corn or rice)
3 vacuumed beetroots (you can also roast them in the oven yourself)
2 packages of basil
handful of mixed nuts, almonds and macadamia (optional)
generous pinch of salt
3 tbsp olive oil
water until you reach the desired consistancy

Method:

Place all the ingredients (except of the pasta) into a blender or food processor and mix until you have the desired consistency. Cook the pasta as written on the package, mix the pesto and serve. You can store the pesto in an airtight container in the fridge up to two days.

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