Beet is one of my favorite vegetables all year round. The color, the smell and the earthiness in the flavour have a big appeal on me. The leaves are worthy to have their own airtime. Marinating them in Namah Soyu mixed with honey and sesame seeds will make the leaves a bit softer… and then B A M in the dehydrator for about 6 hours. ….or easily boost up a simple salad by adding these marinated leaves.
But back to topic. The beetroot pesto;
1 middle sized beet
1 tbsp of olive oil.
fresh herbs, like basil and thyme
Add salt and pepper [as you like]
To give this pesto a sweeter flavor add, some raspberries, depending on the amount of raspberry you can might even want to change this pesto into a dessert. Use some coconut oil instead of olive oil and spices like, cinnamon and vanilla. Et voilà!
For this savoury snack I only used part of the squash.
1/3 of a butternut squash
1 clove of garlic
fresh herbs, in this case I used rosemary
1 teaspoon of lemon juice squeezed through the mix
add the spice curcuma and a bit of cayenne
Himalaya salt and pepper
Here on Ibiza you can find some very nice and spice wild arugula. I have a lot of them in my neighbourhood. The spicy arugula just add that little tzzzmmm* to any dish, I like it the best. This pesto is simple to make.
100 gr arugula
50 gr pesto
½ garlic clove
lemon juice squeezed over the mix
add salt and pepper [as you like]
I also added a tablespoon of agave syrup in this recipe.