Beetroot Pumpkin Seed Pesto
Okay let’s be honest, beets… you either love them or you’re not a fan! While they have a beautiful rich color and packed with nutrition they can sometimes taste like… dirty!
Today my mission is to help you fall in love with beets (it’s a tough challenge!) with this beetroot pumpkin pesto. It’s so perfect with pasta, zucchini noodles or spread on toast! If you follow me on Instagram you know I rave about Little Northern Bakehouse Gluten-Free bread. Their gluten-free breads have a light texture, they taste amazing, are vegan, which means they are egg and dairy-free! They have a variety of loaves, sprouted loaves as well as buns – perfect for summer veggie burgers!
I can’t think of a better time to talk toast, as February 23rd is National Toast Day! To celebrate, Little Northern Bakehouse if offering you the chance to win brunch money for a year (worth $1,000!) The giveaway runs through February 22. Each day during the contest period, Little Northern Bakehouse will post a toast of the day image on Instagram. Follow the instructions on their page for your chance to win, and be sure to click the link in their bio for more chances. I’ll toast to that!
To enter, head over to @littlenorthernbakehouse and follow the instructions on their toast post. Good luck!
- 1 cup cubed beets, cooked
- 1/2 cup raw pumpkin seeds
- 1/2 cup hemp seeds
- 2 garlic cloves (raw or roasted)
- 1 tbsp olive oil
- 1-2 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Add all ingredients to a food processor and pulse until blended. Spread on toast enjoy!
Disclosure: This post is sponsored by Little Northern Bakehouse