Sometimes the simple dishes delight the guests the most, right? When the beetroot is dressing up to the nines and gets together with the chick peas, then both are on the right path for a delicious new dish. What about a beetroot pesto? Have you ever tried one? Wow, says the Chef’s Handyman team.
Wrap two beetroots in aluminum foil. Place them on the baking sheet an roast for one hour at 200°C in the oven or until soft. Take them out an cool on the wire rack.
When cooled cut them into pieces, add chick peas, pines, 3 tbsp of lime juice, lemon rind, salt, black pepper, a half garlic clove, 4 dashes of Ras-el-Hanout and some chili flakes. Blend them. When the mixture is too thick, add one or two tea spoons of lukewarm water. Sprinkle the pesto with some olive oil.
Steam the asparagus, if no steamer is available, cook them in salt water until soft.
Cook the spaghetti in salt water until al dente. Pour the water and place the pasta in bowls. Add the pesto. Garnish with asparagus and herbs.
Shopping list for the beetroot pesto for 4 serves, 2 middle sized beetroots, 8 green or white asparagus, 1 lemon, 1 can of chick peas, 100 g pines, salt, black pepper, olive oil, garlic, 4 dashes Ras-el-Hanout, 1 tsp chili flakes, 1 bunch chives and cilantro, 500 g spaghetti.
Bon appetite, enjoy the pasta with the beetroot pesto, yours Chef’s Handyman team.