You’ll turn heads when you serve this pretty pink pesto over raw zucchini noodles. The pesto can be made ahead, but don’t mix it with the zoodles just before serving.
- 2 Medium zucchini, washed
- 1 cup Cooked red beets, peeled
- ½ cups Extra virgin olive oil
- ¼ cups Almond dish
- 3 tablespoons Red wine vinegar
- 2 tablespoons Hot water
- 2 cloves Garlic, peeled
- Kosher salt and pepper to taste
Spiralize zucchini into spaghetti-like zoodles; put aside.
In a food processor or Vitamix, combine the cooked beets, olive oil, ground almonds, red wine vinegar, water, and garlic. Taste carefully and add kosher salt and pepper to taste; mix well. Pour the beet pesto over the raw zoodles and serve immediately.
Note: The pesto can be made ahead, but do not mix it with the zoodles just before serving (this will make the sauce runny).
To cook the beets: Cut the stems and leaves. Cover the beets with water and boil for 50-60 minutes or until a knife pierces easily all the way through (make sure the beets stay completely submerged). Remove the beets from the water. When cool enough to handle, use a paper towel to remove and discard the skin. Wear disposable gloves to prevent your hands from getting stained.