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When I told my colleagues, that I wanted to make beetroot pesto with garlic and mint, I got some expressions that were between disgust and lack of understanding. Garlic with mint and beetroot?

Oh yes. At least in my mind, I thought this would taste great. So I got in the kitchen and tried it. It turned out to be as delicious as I thought. To spice the pesto up, I added nutritional yeast flakes and lemon juice and seasoned well with salt and pepper.

I served the pesto with black rice noodles, that I bought in a whole foods market some time ago. To mix the noodles and the pesto easier, add some of the boiling water and thin the pesto a bit.

Enjoy!

Love,

Rina

Beetroot Pesto with Mint

 

Print

Aktiv

10 m

Passiv

10 m

Total

20 m

 

Autor/Author: Rina

Gang/Type: Sauces

Ergibt/Yield: 1 small jar

Zutaten/Ingredients

• 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

Zubereitung/Instructions

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. 
   
3. Put all ingredients in a chopper or blender and process until finely chunky. Season to taste with lemon juice, salt and pepper.
4. 
   
5. 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.

Tipps/Notes

I made the pesto in my chopper. You can buy nutritional yeast online.

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