Beetroot Noodles with Pistachio Pesto Submitted by Claire Walters - Raw Blend

Say goodbye to starchy carbohydrate heavy pasta and introduce healthy vegetable noodles into your life! Beetroot packs huge nutritional benefits so why not give this recipe a go?

Ingredients

Beetroot Spaghetti

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

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 container in the order listed and secure the lid.
  3. Select speed 1, turn the machine on and quickly increase to speed 8.
  4. Use the 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.

Notes

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