Beetroot Pesto Pasta
A super easy recipe for baby led weaning that you will make time and time again. Beetroot is naturally sweet and babies love it! 100% kid winner.
Ingredients
- 2 Cups Organic Macaroni Pasta
- 1 Ltr Water
- 4 Cloves Garlic
- 1 Medium Beetroot Roasted until soft
- 2 Tablespoons Rapeseed Oil
- 2 Tablespoons Balsamic Vinegar
- ½ Cup Parmesan Cheese Leave out for dairy free
- ½ Cup Olive Oil
- Juice of 1/2 a Lemon
Method
- Preheat your oven to 200°C.
- Peel your beetroot and cut into small 2×2 inch cubes. Place on a baking tray and drizzle with some rapeseed oil and balsamic vinegar. Cover with some tinfoil and place in your oven.
- Once the beetroot has cooked for about 30 minutes give them a good stir to toss in the oil, vinegar and juices then add the 4 cloves of whole garlic with the skins on and put the tray back in the oven for a further 20 minutes. Then remove from the oven and allow to cool slightly.
- Remove the skins from the garlic and then place the beetroot, parmesan cheese, olive oil, lemon juice into a blender. Pulse until smooth and creamy.
- Meanwhile cook your pasta in a saucepan of boiling water until soft and tender.
- Drain and place into a bowl.
- Pour the beetroot pesto sauce over the pasta and toss until fully coated.
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Recipe Notes & Tips
Having pesto in your freezer is so amazing! Just freeze into a silicone ice tray (if you have one). Each ice cube = one portion for a little one. Just take one out of the freezer (it thaws really quickly) and then throw into your little ones pasta. Heat gently and make sure you cool before serving.