These dips can turn a small get-together into a little party.
Beetroot pesto
Beetroot is one of my favourite vegetables all year round. The colour, the smell and the earthiness in the flavour have a big appeal on me. The leaves are worthy to have their own airtime. Marinating them in Namah Soyu mixed with agave or date syrup and sesame seeds will make the leaves a bit softer… and then B A M in the dehydrator for about 6 hours. ….or easily boost up a simple salad by adding these marinated leaves. But back to topic.
The beetroot pesto;
Mix together:
- 1 middle sized beetroot
- ½ avocado 1 tbsp of olive oil.
- Add fresh herbs, like basil and thyme
- Add salt and pepper [as you like]
To give this pesto a sweeter flavour add some raspberries, depending on the amount of raspberry you can might even want to change this pesto into a beetroot dessert. Use some coconut oil instead of olive oil and spices like, cinnamon and vanilla. Et voilà!
Pumpkin Pesto
For this savoury snack I only used part of the squash.
- 1/3 of a butternut squash raw
- 1 clove of garlic fresh herbs
- 1 tbps of rosemary olive oil
- 1 teaspoon of lemon juice squeezed through the mix
- Add a dash of curcuma and likewise some cayenne powder
- And finally some himalaya salt and pepper to taste
Arugula pesto
Here on Ibiza one can find some very nice and spice wild arugula. I have a lot of them in my neighbourhood. The spicy arugula just adds that little tzzzmmm* to any dish, I like it the best. This pesto is very simple to make.
- 100 gr arugula
- 50 gr of sunflower seeds
- 3 tbsp nutrional yeast
- olive oil
- ½ garlic clove
- lemon juice squeezed over the mix
- add salt and pepper [to taste]
- I also added a tsp of agave syrup in this recipe.
* the je-ne-sais-quoi-effect