Homemade beetroot pink pesto pasta. #wecookwevibeweeat #BeetrootPesto #pasta #plantbased #Valentines

Ingredients:
– 1 small roasted beet (or ½ cup cooked beet)
– 1 cup fresh basil
– ½ cup walnuts (or sunflower seeds for a nut-free option)
– ¼ cup hemp seeds (adds extra protein & omega-3s)
– 2 tbsp nutritional yeast
– 2 cloves garlic
– 2 tbsp lemon juice
– 3 tbsp extra virgin olive oil
– ¼ tsp salt (adjust to taste)
– ¼ tsp black pepper
– ¼ cup water (adjust for consistency)

Method:
1. If using fresh beetroot, wash, trim the edges, slice in half then pop into the oven 200ºc for 40 ish minutes.
2. In a food processor, blend the beetroot, walnuts, hemp seeds, garlic, basil, nutritional yeast, lemon juice, salt, and pepper. Blend until it starts to become smooth. Slowly drizzle in the olive oil and water while blending until smooth. Adjust consistency as needed. Taste and adjust seasoning if necessary.
3. Add to a pan with pasta water then add the pasta and mix well. Serve up with extra nooch, mixed seeds and enjoy!!