As a kid, I preferred blue to pink. This fared quite nicely for my parents, who loved to dress me in my brother’s hand-me-downs.
But these days, my heart melts for magenta — especially when we’re talking food. And one small beet makes it easy to bring that color to life
Here, grated beets sweep in to keep pesto from turning that ugly shade of green that normally happens when basil oxidizes. It adds a slight earthiness to the pesto, but is far from the prominent flavor.
Pair with arugula for an added pop of color and goat cheese for a delightful creamy finish.
- -2 medium cloves garlic
- -1 1/3 packed cup of basil
- -1 medium beet, grated
- -1/3 cup toasted almonds
- -1/2 cup nutritional yeast
- -1 tsp. salt, plus to taste
- -1/3 cup extra virgin olive oil
- -2 Tbsp. reserved pasta water, optional
- -Arugula (enough for 1 cup per person)
- -4 oz goat cheese, crumbled
- -Freshly ground pepper
- -1 lb. pasta (I used whole wheat spaghetti)
- Pulse garlic cloves in a food processor.
- Add remaining ingredients, slowly drizzling in the olive oil and adding the pasta water, if needed/desired to thin. Continue to pulse until smooth.
- Toss with pasta. Place 1 cup of arugula on each plate/bowl. Spoon pasta on top. Divide goat cheese, crumbling on top. Top with fresh ground pepper. Serve.
The pesto freezes quite well. If serving only a small crowd, feel free to freeze halve the pesto for later and reduce the amount of pasta you cook.
You also may have a little extra pesto sauce than needed for the pasta, which you can store in the freezer, or in the fridge to spread on sandwiches/ dip broccoli in, etc.