Beetroot Pesto

A whole new take on pesto! Beets are loaded with antioxidants, potassium and vitamin c! I cut the oil content in this recipe (as I do) to make a delicious pasta sauce and I already want to make more. The hardest part of this recipe (contrary to traditional pesto) is the length of time it takes to cook beets. Otherwise, 30 seconds in the food processor and you’re golden! Plus, your pasta sauce will take on an amazing shade of purple. I figured the nutritional info with and without almonds.

1 lb Beets (2 medium-large sized)
1-3 Garlic Cloves
2 oz Almonds *Optional
2 oz Parmesan Cheese or Non-Dairy Alternative
3 tbsp Olive Oil
1/2 tsp Sea Salt

– Leave tops on beets and place in large pot of water with 1/2 inch covering the top of the beet. No salt or vinegar.
– In food processor combine cheese, garlic, almonds and salt. Cut the tops off the beets, peel and roughly chop. Add to food processory and process until smooth. Slowly adding oil as you go.
– Serve over pasta, millet or amaranth or roasted veggies or whatever you would typically put pesto on!

– An easy way to peel cooked beets is with a spoon. Lay the beet on a cutting board, scrape the edge of the spoon over the top half, flip it over and repeat. The spoon doesn’t take any excess beet with it, only the peel.

Serves 4
Weight Watchers points per serving – 9 (7 without almonds
Calories – 339.2 (257.3 without almonds)
Fat – 22g (14.8g without almonds)
Fibre – 6.3g (4.6g without almonds
Sodium – 1201.2mg (1202.2mg without almonds)
Carbohydrate – 26.7g (23.9g without almonds)
Protein – 12.9g (9.8g without almonds)


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