Beet Pesto

• 3 medium beets, peeled and cubed

• 4 cloves of garlic

• 3/4 cup roasted pistachios (or your preferred but, but pistachios are super fun in this recipe)

• 1/4 cup lemon juice

• 1/3 cup olive oil

• 1 cup grated parmesan cheese

• salt as needed

Peel the beets, chop them into 1/4-inch to 1/2-inch cubes, toss with a little olive oil, and roast them until they are soft. When the beets have cooled, puree them in a food processor with the garlic, pistachios, olive oil, parmesan cheese, and lemon juice until smooth. Add salt as needed. Stir into cooked pasta and serve. Enjoy!