Beet Pasta with Pistachio Gremolata

Beet Pasta with Pistachio Gremolata

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Beet Pasta with Pistachio Gremolata


Units Scale


  • 3 beets, roasted and peeled
  • 1/2 cup raw cashews, soaked for 24 hours
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/ 2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1 cup water


  • 1 garlic clove, minced
  • 12 lemons, zested
  • 1/4 cup pistachios, finely chopped
  • 1/2 cup fresh basil, mint, and parsley, finely chopped


  1. To a pot of boiling salted water drop the pasta and cook according to directions on the package.
  2. In a blender combine all of the sauce ingredients, might need more water depending on how thick or thin of a sauce you’d like.
  3. In a small bowl combine all the gremolata ingredients.
  4. Drain the pasta, toss in the beet sauce, and sprinkle the gremolata on top

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