4 ea Fresh beets with greens 1/2 ts Salt 1 ea Red onion, chopped 1 ea Hot banana pepper, chopped 2 ea Garlic cloves, chopped 1 c Walnuts, toasted Black pepper Trim & wash beets. Leave 1" stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary. The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish. "The Hamilton Spectator", Spetember 15, 1993.
How To make Beet Pesto's Videos
Roasted Beetroot Pesto with Grilled Tomatoes
Roasted Beetroot Pesto with Grilled Tomatoes In this video I share with you how to make this delicious pesto. Pesto is such an easy dish but occasionally I like to change the recipe. Therefore I decided to add beetroot and the results were so good I had to share it with you. Thank you for watching and please don't forget to like, comment and subscribe.
Roasted Beetroot Pesto with Grilled Tomatoes
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Beetroot pesto
Gloriously pink, packed with flavour and easy to make, this beetroot pesto is delicious stirred through pasta. A vegan pesto recipe that the whole family can enjoy.
Recipe here:
Is this the most beautiful dip?
Beet hummus recipe:
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beet pesto pasta (vegan & gluten-free) Something Vegan Red Week
RECIPE 12 oz. gluten-free penne, cooked according to directions on package, reserve some of the cooking water 1 Tbsp. olive oil 15 oz. canned beets, chopped 1/2 cup raw walnuts 4 cloves garlic, minced 1 Tbsp. lemon juice 1 tsp. sea salt
To a pan over medium heat, add oil, and beets. Cook until the beets start to darken - about seven minutes. Add walnuts, and garlic, and cook another minute. Transfer to a food processor. Add lemon juice, and salt, and process until smooth. Add to the cooked pasta, and stir in, adding splashes of the reserved cooking water until everything is smooth and creamy. You can heat this over low, until warm, but you might need to add a bit more water (this dish is also good cold). Makes 4-6 servings
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Beet Pesto Pasta (gluten free BIO)
A delicious, antioxidant-rich beet pesto pasta recipe that will boost your health!
⭐ Recipe:
Beet Pesto Linguine
Full recipe available at
Cooking pasta is not just about making them ‘al dente’ or not. It’s also about how you pair them or upgrade them. In this case, we prepared a delicious red pesto from baked beetroot mixed with heavy cream and flavored with dill and lemon juice. It ended up so yummy! Serve them with some cheese (crumbled or grated, that’s your call). --------------------- Follow us on: Facebook: Instagram: Twitter: Pinterest: