Pesto for 2 people
1 raw Beetroot
1 glove of Garlic
10-15 sun dried Tomatoes
20 Cashew Nuts
Optional: Salt, Oil
Preheat the Oven to 200C/400F
Make slices from the Beet. Peel the Garlic. Then roast the slices with the Garlic in the oven until they get dried and brown (Takes about 15 minutes)
If you use No-Oil Sun dried Tomatoes, soak them first in water for about 30 minutes.
Crumble up the Cashews in the Food Processor, and add to it: The roasted Beet and Garlic, Sun dried Tomatoes, Cashew and Pepper.
Process well and mix it with cooked Pasta
Blog Post – Light up the dark autumn night with Pink Pasta:
What a looong wordpress summer break I had….guess I was busy drinking that Watermelon-Mint juice. But with this beautiful fall arriving, I created a new Recipe. My kitchen is full of great autumn ingredients like Persimmons, Figs, Grapes, Pumpkins, Apples, Coles and Carrots and Soups and Stews are almost a daily must for dinner.
9 years ago in Key West, Florida, I ordered a Beet Pasta Plate. I don’t exactly now the combination of the dish anymore. But what I do remember is that impressive pink pasta on my plate and I loved it.
Remembering this, I created a Beet Pesto, with 5 simple ingredients: Beet, Garlic, Sun dried Tomatoes, Cashews and Pepper.
I have to say, I’m a little bit in love with it! And to keep my karma balanced I of course share.
Have a colorful fall!