Thursday, 9 May 2013


It is the season of red velvet cakes everywhere in Nairobi.Java house, Dormans have included this cake in their desserts list. You get attracted by the colour for sure but the loads of food colour that goes in is really not good. This time  I wanted a red velvet spaghetti (but definitely naturally). I got the same effect with the simple beetroot pesto I prepared. I made the pesto with roasted beets and some left over sunflower and pumpkin seeds.

This beet pesto has all the usual ingredients of a pesto except the spicy green chillies which I wanted it there. Nutty, spicy, healthy and above all colourful. To add some more veges, the roasted French beans was a very good combination.

Ingredients:(serves 4)

For the pesto:

Beetroot- 1

Garlic clove- 1

Spicy green chillies- 2

Sun flower and pumpkin seeds- 1 tbspn each

Lemon juice- 1 tbspn

Olive oil- 2 tbspn

Salt to taste


Cooked spaghetti- 4 cups

French beans- 7 no's (cut into 1 inch length)

Olive oil- 1 tspn

Salt to taste


Beet pesto:

Roast all the ingredients except the lemon juice in a frying pan with olive oil under low fire for around 3 to 5 minutes until the smell of the beet disappears. Let it cool. Grind the roasted ingredients with lemon juice to a coarse paste. You can also add more olive oil to make the pesto more yummier and smooth.

Adding more olive oil helps the pesto to blend well with the spaghetti. Olive oil is very good for your health and so you need not worry about adding more.

about to be ground

As the pesto is ready now, roast the beans in the oil with little salt and keep it aside. Now mix the pesto with the spaghetti uniformly with a spaghetti spoon taking care not to break them.

Gently toss in the roasted beans and serve with egg plant caviar or 


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