Vegan yellow beet pesto

 Cooking 5 minutes
 Preparation 10 minutes
 8 servings


1 ½ package (426g) of Champêtre golden beets
4 garlic cloves, minced
65 ml (¼ cup) of hazelnuts
5 to 10 ml (1 to 2 tsp) of ground cumin, to taste
65 ml (¼ cup) of sun-dried tomatoes
15 ml (1 tbsp.) of red pepper flakes
Salt and pepper, to taste
65 ml (¼ cup) of extra virgin olive oil
Water (optional, to get the right consistency)


  1. Pour a little olive oil into a frying pan and toast the hazelnuts for a few minutes over medium-high heat.
  2. Place all the ingredients in a blender or food processor and reduce to a thick textured sauce.
  3. Pour over the cooked pasta of your choice and mix well.

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