I’m putting a bright pink spin on my avocado pesto recipe to bring you the prettiest pasta you’ve ever seen!
- 1 medium red beetroot
- 2 ripe avocados
- 4 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 3/4 cup fresh basil
- 1/4 cup pine nuts
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Scrub your beet, cut off the greens, and wrap in aluminum foil. Roast in the oven at 400º for approximately 50 minutes, checking often to make sure it doesn’t burn. Once beet is roasted and soft, remove from oven and let cool slightly.
Add all ingredients to a food processor and process until creamy and smooth.
Serve with your favorite pasta or veggie noodles.