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Beetroot Noodles with Pistachio Pesto

Blog Recipe

Serves: 1-2

Beetroot Noodles with Pistachio Pesto

Equipment

Ingredients - Beetroot Spaghetti

  • 2-3 medium beets (peeled and spiralized)
  • lemon juice (to your preferred taste)
  • 1 Tbsp olive oil
  • 2 tsp apple cider vinegar
  • pinch Himalayan sea salt

Ingredients - Pistachio Pesto

  • 2 cups spinach (washed)
  • 2 Tbsp fresh thyme (chopped finely)
  • 1/4 cup olive oil
  • 1/2 cup raw pistachios
  • 3 Tbsp lemon juice
  • 1 Tbsp nutritional yeast
  • 1/2 tsp all spice
  • 1/2 tsp sea salt
  • pepper (to taste)

Method

  1. Toss your spiralized beetroot noodles with the lemon juice, apple cider vinegar, oil and salt and allow to sit whilst making your pesto.
  2. Put all the Pesto ingredients into the Vitamix 2L container in the order listed and secure the lid.
  3. Select Variable 1. Turn the machine on and quickly increase the speed to 8.
  4. Use tamper to effectively press the ingredients into the blades if required whilst processing.
  5. Blend for 20-40 seconds or until desired consistency is reached.
  6. Stop the machine and serve over your spiralized beetroot noodles.

Blog Recipe

This is a recipe from Claire's Blog Post, Beetroot Noodles
View more Blog Posts here

 

 

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