Beetroot Pesto with Mint
Gang/Type: Sauces
Ergibt/Yield: 1 small jar
  • 150 g (1 1/2 medium) beetroot bulbs
  • 1 clove garlic
  • 60 g (4 tbsp) oil
  • 30 g (3 tbsp) walnuts
  • 20 g (2 tbsp) lemon juice
  • 5 g ( 1 tbsp) nutritional yeast flakes
  • 5 g (1 tsp) salt
  • pepper
  • 1 stem mint - about 10 big leaves
  1. Peel the beetroot and cook until firm to the bite. It doesn't matter if you cook it in water, steam it or cook it in the microwave.
  2. Put all ingredients in a chopper or blender and process until finely chunky. Season to taste with lemon juice, salt and pepper.
  3. If you want to have the pesto with noodles, mix it with a bit of the boiling water, so it is easier to mix with the noodles.
I made the pesto in my chopper. You can buy nutritional yeast online.
Recipe by Blueberry Vegan at