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Beet Pesto with Zoodles

Veganized a Eat Live Run Recipe | Serves: 2-3 | Time: ~45 min.


2 #beets, top trimmed

2 cloves garlic, peeled and smashed

1/4 cup shelled pistachios

2 tbsp lemon juice

2 tbsp olive oil

1/4 cup nutritional yeast

Prepared zoodles


Bring a medium pot of water to a boil. Add the beets. Boil until fork tender (about 30 minutes).

Drain the beets and skin them. Chop into quarters and place in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse into smooth. Add the nutritional yeast and continue pulsing until you have a relatively smooth thick spread.

Pour over your prepared zoodles. Enjoy!

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