“coodles” with beetroot-pesto

ingredients (two servings): 
  • 500gram carrots
beetroot-pesto (fills a 200ml can):
  • 150gram pre-cooked beetroot
  • 5tbs olive oil
  • 1tbs fresh basil
  • 1 clove of garlic
  • 1tbs pine nuts
  • salt, pepper
  1. Peel carrots and cut off the endings.
  2. Use a spiralizer to slice the carrots in long, thin stripes.
  3. Roast the pine nuts in a heated pan without oil.
  4. Slice the beetroot in chunks and fill in a vessel to purée with all other pesto ingredients.
  5. Steam the carrot noodles in a pan for 2 minutes and mingle with pesto (for one serving you need 2-3tbs of pesto).
  6. Serve the plates garnished with fresh basil.
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