Photos by Hannah Burne
I learnt this recipe from my good friend, Guido. We met while travelling in India, and ended up being neighbours in the beautiful town of Rishikesh for 3 months. Travelling in India is very inexpensive and eating out 3 times a day is definitely affordable. But, after doing so for a few months, I started to miss cooking. When I met Guido and realized he also loves to cook (he is Italian, after all), we created a makeshift kitchen on his guesthouse balcony with a small stove we rented in town. From then on we spent many of our days in the local markets, finding ingredients to cook up. We would cook all kinds of delicious meals together, and one of my favourites of these meals was a fresh pasta with this delightful beetroot pesto. Yum!
Prep time: 10 mins
Makes 2 cups
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(nut free optional)
Ingredients
- 2 cups raw, peeled and cubed beets (about 2 large beets)
- 1/3 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves
- 4 tbsp pine nuts*
- 2 garlic cloves
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp chilli powder
- 1/4 tsp cumin powder
- 1/4 tsp ginger powder
* For a nut-free option, substitute the pine nuts for pumpkin seeds
*You can replace the turmeric, coriander, chilli, cumin and ginger powders with a total of 1 tsp of curry powder
Instructions
Process all of the ingredients in a food processor or blender. Place in a jar and top with 1 tbsp of olive oil.
Serve as a dip, in a sandwich, with pasta or Zoodles (zucchini noodles)
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
