Party of 3

Beetroot pesto
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;

Mix together:

1 middle sized beet

½ avocado

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!


Pumpkin Pesto
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

olive oil

1 teaspoon of lemon juice squeezed through the mix

add the spice curcuma and a bit of cayenne

Himalaya salt and pepper

Arugula pesto
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

olive oil

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.

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