This week we decided to continue on with healthy dinner ideas. We made a vibrant beetroot pesto that’s not only nutritious but has wonderful, fresh flavours. We love cooking with zucchini, and the awesome thing about it is that it can even replicate spaghetti if it’s prepared into thin strips. If you’re not into being uber-healthy, other ways to use the pesto: with your favourite pasta, on toasted sourdough, as a dip with crackers or even dolloped on pizza.
For the beetroot pesto
3 large beets, boiled and peeled
3 tablespoons extra virgin olive oil
2 cloves garlic
third cup of grated parmesan, and more to serve
juice of 1 lemon
Process the beetroot, garlic, lemon and extra virgin olive oil together. Then add the parmesan to the pesto. Finish with some water to get your desired consistency. Easy!
For the zucchini spaghetti
(makes 4 servings)
Use a mandolin to make zucchini strips. Don’t use the core of the zucchini as it’ll be too soft. Then blanch the zucchini strips for a few minutes, making sure that they don’t soften too much – the texture is important in zucchini spaghetti! Combine the zucchini spaghetti with the beetroot pesto. Top with your favourite protein. We’ve added a poached egg. Then garnish with chives (or any other herb that you like), parmesan and cracked pepper. You can of course also use real pasta instead of zucchini spaghetti. Enjoy!