Chilli Beetroot & Pesto Pasta
Chilli Beetroot & Pesto Pasta


For the Chilli Beetroot Pesto:

2 cups of roughly chopped Mc Cain Diced Beetroot, steamed or roasted
1/4 cup walnuts or pine nuts, toasted
Handful of basil
1/2 cup ricotta or cream
2-3 garlic cloves, bruised
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1/2 medium green chilli
Salt and pepper to taste





Prep Time: 10 minutes
Cooking time: 15 minutes
Serves: 4


  1. In a food processor or blender, add all the ingredients minus the oil and blend till smooth.
  2. Leaving the food processor running, slowly add the olive oil until all ingredients are well combined.
  3. If pesto is too thick, add extra oil or water.
  4. Adjust seasoning.
  5. Meanwhile, boil 500g pasta of choice in salted water till al dente.
  6. Drain and add to a pot with pesto, mixing well till combined.
  7. (Optional) Add 1/2 cup cream or grated Parmesan for a creamier sauce.
  8. Garnish with chopped green chilli and Parmesan shavings.