Beet Pesto

  • 2 small cloves garlic
  • 1/2 c (65 g) raw almonds
  • 2 c beets, cooked & peeled
  • 1/3 c aquafaba
  • 1 T red wine vinegar
  • 1/2 cup (120 ml) hot water (take some of the cooking water from the pasta)
  • 1/4 tsp salt  (don’t add any salt if you’re using aquafaba from canned garbanzo beans)
  • chives, minced (optional)

Put everything into a blender. Pulse at first, then blend on high until smooth & creamy, adding water as necessary to get your desired consistency.

This recipe makes enough for 2 people, served with a whole grain pasta.


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