Creamy Cashew Beet Pesto

Beet Pesto.JPG

Ingredients

  • 2 beets, peeled and halved

  • 4 cloves garlic, unpeeled

  • 2 T balsamic vinegar

  • 3 sprigs thyme

  • 1/2 C cashews

  • 1/2 C water

  • 2 T nutritional yeast

  • 1 t apple cider vinegar

  • salt and pepper

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees.

  2. Soak cashews in warm water.

  3. Place beets, garlic cloves, balsamic, thyme, salt and pepper in foil wrapped so it is sealed, bake on a sheet pan in the oven for 30-40 minutes until beets are fork tender. Let cool once roasted.

  4. Remove roasted garlic from skin and thyme from stems, place all ingredients into a blender and puree on high until combined and creamy. Add seasoning as needed.

  5. Serve tossed with your favorite pasta, I love it with Banza Chickpea Pastas or as a dip for crudite! Garnish with scallions, corn and a side of steamed lemon broccoli.

  6. Enjoy!