Beet Pesto

• 3 medium to large beets

• 4 cloves of garlic

• 3/4 cup roasted pistachios (or your preferred but, but pistachios are suer 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 quarters, and boil them until they are soft. Strain and let them cool. (Meanwhile, you can use the strained beet water to make beet lemonade!) 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!