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.