We love pesto sauce so much, It's perfect for making quick meals. And that is why I tried making this new type of pesto using beetroot and pumpkin seeds. Using this sauce I made different type of pasta dishes changing the method each time.
You can mix only one tbsp sauce with the pasta after boiling it to get some color and put the rest of the sauce on top like we do in spaghetti bolognese. You can mix the whole sauce with the pasta after boiling it in a deep bowl then move it to the serving plate. Or you can add a 200 lm cream to the sauce in a medium heated pan and add the pasta to it after boiling it, so you get a creamy pesto sauce pasta. The choice is yours! enjoy :-)
INGREDIENTS
300 g boiled beetroots
100g pumpkin seeds
2 garlic cloves
75g pecorino or parmesan cheese, grated*
3 tbsp olive oil
1 tbsp lemon juice
Salt, pepper
INSTRUCTIONS
Combine beetroots, pumpkin seeds and garlic in a food processor and blend until smooth.
Add cheese, olive oil, lemon juice and blend. Add salt and pepper to taste.
Serve with pasta, chicken or have it on a sandwich.
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