Fresh and fragrant beetroot pesto linguine topped with flaked almonds, pine nuts and dill.
Yes I know, another pasta recipe! But who doesn’t love pasta!? I’ve come up with a new fresh and light pasta sauce – beetroot pesto! Not only is it so pretty to look at, it’s delicious, quick and easy to make, taking only 20 minutes of your time 🙂
This is a real summertime dish, one that can be eaten hot or cold! Swap out the linguine for pasta and it would be the perfect dish to bring to a BBQ! It would definitely catch everyone’s eye!
*Confession* I’m actually not very familiar with beetroot or dill and haven’t used them as ingredients a lot in the past, but I think all the sunshine we’ve been having recently has drawn me to the vibrant colour of beetroot! Dill is an amazingly aromatic herb which goes really well with the florescent veg. It’s not an ingredient I have used a lot in the past, but now I’ve discovered it you will definitely be seeing it more often.
Blended with pine nuts and raw almonds, the sweet and light beetroot is perfectly complimented by their nutty flavours.
I put some nutritional yeast in my recipe as I pretty much put it on everything nowadays! If you’re new to it, it sounds a lot scarier than it is. It thickens the sauce when heated and adds a LOVELY nutty and cheesy flavour, so it works well to replace parmesan which is often found in pesto. However, it’s not the end of the world if you haven’t got any, or if you don’t like it. It’s an optional ingredient 🙂
I used cooked beetroots in my recipe as that was all I could find in my local shop, and actually it turned out great as it saved a bit of time (less time waiting for food, the better!!!). You can of course use raw beetroots if that’s what you have available – I have added an extra step in the recipe below for those for those of you using them.
You can keep your pasta the fridge for up to 3 days in an airtight container. I always make a big batch to keep in the fridge for those lazy evenings where you just want something to throw in the microwave for a couple minutes. If you’re out and about over the next few days/evenings you could even keep it in the freezer to have whenever you fancy it!
The sauce is essentially beetroot pesto with added garlic infused olive oil, so you can double or triple the ingredients to make a big jar of it to keep in the fridge. I’ve spread some of mine on some lovely rustic bread, and put some in toasties and sandwiches! Let me know if you think of other ways to enjoy it 🙂
Give it a go and let me know how you get on.
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
- 200g linguine
- 4 small cooked beetroots
- 1/2 cup fresh dill (+ a handful for garnish)
- 2 tbsp pine nuts
- 2 tbsp raw almonds (+ 2 tbsp for garnish)
- 5 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp nutritional yeast
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic granules
- 4 cloves garlic, sliced
- 2 tbsp almond flakes, for garnish
- Extra salt and pepper to taste
- *if you’re using fresh beetroot* Peel and chop your beetroot into chunks so that they will boil quicker. Put on to boil for about 15 minutes until soft enough to stick a fork into with ease.
- Put your spaghetti on to boil. Check the package for timings as this can vary, but it is often 10-12 minutes.
- Blend your beetroot, dill, pine nuts, almonds, 4 tbsp olive oil, lemon juice, nutritional yeast, garlic granules, salt and pepper together until smooth.
- Fry your garlic in a tbsp of olive oil on a low heat until the garlic starts to brown. This is to infuse the olive oil in the garlic flavour.
- Add your drained spaghetti to the pan, as well as your beetroot pesto.
- Toss together over a medium heat for 5 minutes until hot. Add more salt and pepper to your taste.
- Serve with almond flakes, extra pine nuts and fresh dill for garnish.