Golden Beet Pasta with Parsley Pesto

Spirit of the Dawn Cuisine

Yields about 2 cups of pesto enough to cover

6 large spiralized beets to make 4 to 6 servings of pasta.

This deliciously creamy pesto can be enjoyed in many ways.

Store covered in the refrigerator or toss right away with raw pasta,

use as a sauce for croquettes and burgers,

or as a dressing for salad.

all ingredients raw and organic

Parsley Pesto

Remove leaves from 1 large bunch Parsley

(about 4 cups loosely packed leaves)

and place in food processor.

Then add:

4 ounces (1 cup) Pine Nuts, unsoaked

½ cup Olive Oil

2 large cloves Garlic, chopped

Juice of 1 Lemon

¼ cup Water

1 teaspoon Himalayan Pink Crystal Salt

Process till creamy and emulsified,

scraping down sides as is necessary.

Golden Beet Pasta

Using a spiral vegetable slicer, create strands of pasta from

6 large Golden Beets, ends removed, and peeled.

Separate strands and cut longer ones with a kitchen scissors.

Place pasta in a large bowl,

cover with pesto, and toss to coat thoroughly.

Taste and add a pinch or two of salt if necessary.

Toss to incorporate any additions.

May be dressed up with cherry tomatoes and Kalamata olives.

Delicious as the star of a living cuisine meal or as a component

to many meals adding crunch, garlic, and fun!

Enjoy!