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Spaghetti With Beetroot Pesto

Spaghetti With Beetroot Pesto

Ingredients

1 Beetroot
70g dry Roasted or Activated Almonds
1 cup of fresh Basil Leaves
the juice of 1/2 a Lemon
1 tsp Apple Cider Vinegar
2 tsp Nutritional Yeast
1/4 cup Extra Virgin Olive Oil
1 clove of Garlic
A pinch of Salt
Spaghetti of choice

Instructions

  1. Start by chopping the beetroot and wrapping in foil.
  2. Place in hot oven at 200C for approx 30 mins or until soft. In the meantime prep the rest of your pesto by adding to your food processor all other ingredients.
  3. Add the beetroot when done and blend until smooth but still a bit chunky. Then cook your spaghetti and stir in the sauce.

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