RECIPE: Beet Pesto with Spaghetti

Beet Pesto with Spaghetti. Photo credit: Kristin Frost Albrecht.

Beautifully rose hued and with the sublime flavor of macadamia nuts, fresh ginger, spicy garlic and parmesan cheese all whirled together with with tender beets – then tossed with hot pasta.  This dish is perfect for a romantic meal with your special someone! Skip the parmesan all together, add a couple dashed of salt-to-taste and this recipe works just as well vegan.

Ingredients:

1 cup beet pesto (recipe below)

8 ounces spaghetti, cooked to al dente

Chopped parsley for garnish

Parmesan cheese for garnish (optional)

Directions:

1. Toss beet pesto and hot, drained spaghetti till incorporated.
2. Adjust amount of pesto to taste.
3. Garnish with chopped parsley and serve immediately!

 Beet Pesto

Ingredients:

4 medium beets

1 cup of parmesan

1 cup of macadamia nuts

2 cups of olive oil, divided

4 cloves of garlic

1 inch chopped ginger root

pinch of sea salt

Directions:

1. Peel and parboil the beets till tender.
2. Add beets, parmesan, macadamia nuts, 1 cup of olive oil, garlic, ginger and sea salt to the bowl of a food processor. Blend until smooth.
3. Gradually add remaining oil blending to desired thickness.
4. Adjust seasonings to taste.

More than just pasta! Use the pesto as a dip or spread with veggies, bread or crackers. You can even try it topped on grilled fish or chicken.

Tip: Keep in a tightly covered container in the refrigerator for up to a week or freeze for later use.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.