This recipe has been adapted by one of our Green Nosh participants from "Mother's Day Brunch Recipes from Heather Christo". I cut down the oil to a mere 2 T as the original recipe called for 1/3 cup olive oil. That's a whole boatload of unnecessary fat. I would even try the recipe without the oil; use 3 T silken tofu instead.
- 1 lb regular or gluten free pasta (your choice)
- 3 garlic cloves
- 1/2 cup almonds or walnuts
- 2 T olive oil (or try using 3 T silken tofu instead)
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- 1/2 tsp salt
- 2 medium size beets, cooked and coarsely chopped
Cook favorite kind of pasta till al dente. While pasta cooks, place the garlic and almonds (or walnuts) in food processor and pulse till almonds are mealy and the garlic is minced. Add the beets, vinegar, maple syrup, oil and/or silken tofu till you have a pesto sauce. Season with salt to taste.