Zucchini Noodles with Beet Pesto

Prep Notes

My boys gobbled this recipe up so fast, they loved it! I think if I make it again I would like to add fresh basil leaves to the beet pesto sauce because I love basil and I don't know why I didn't think to do that in the first place! Either way, this recipe turned out delicious and I hope you all enjoy it! :)


       spiralized zucchini (2-3 large zucchinis)

       4 medium to large beets (washed, scrubbed, and stems cut off)

       4-5 garlic cloves

       1 1/2 cup raw almonds

       himalayan salt or high quality sea salt

       freshly cracked black pepper

    •   extra virgin olive oil


       Cut your beets into large chunks, wrap in tinfoil (with a little olive oil so they don't stick) and bake in the oven for 1 hour at 400 degrees. 

       When your beets are done roasting, add them to a high speed blender and puree.

       Add your garlic, almonds, salt & pepper to taste, and a tablespoon of olive oil into blender and pulse until the almonds are fully mixed in. (You may have to stop to scrape down the sides of the blender)

       Add olive oil to a large frying pan and add zucchini noodles.Sauté until tender (al dente). 

    •   Add beet sauce to zucchini noodles and serve! Enjoy!