Spaghetti With Beetroot Pesto

by @daisy_scoopwholefoods

A simple and satisfying meal rich in fibre, iron and magnesium.

  • 1 beetroot
  • 70g dry roasted or activated almonds
  • 1 cup of fresh basil leaves
  • the juice of 1/2 a lemon
  • 1 tsp apple cider vinegar
  • 2 tsp nutritional yeast
  • 1/4 cup extra virgin olive oil
  • 1 clove of garlic
  • a pinch of salt
  • spaghetti of choice


Start by chopping the beetroot and wrapping in foil. Place in hot oven at 200C for approx 30 mins or until soft. In the meantime prep the rest of your pesto by adding to your food processor all other ingredients. Add the beetroot when done and blend until smooth but still a bit chunky. Then cook your spaghetti and stir in the sauce.