Beet Pesto Pasta

Ingredients:
- 1-2 small beets
- juice of 1 lemon
- zest of 1 lemon
- 2 cloves of garlic, minced
- 1 tablespoon nutritional yeast
- 1 tablespoon red wine, sherry, or white wine vinegar
- 1/4 cup raw almond
- 1/4 cup raw walnuts
- 1/3-1/2 cup olive oil
- salt and pepper to taste
- 1-2 packages of pasta of choosing (depends on how many people you’re sharing this with!)

Directions:
1. Preheat the oven to 400F. Trim beets and thoroughly scrub and wrap each in foil. Optional* coat in olive oil prior to wrapping. and don’t forget to save the beet greens to use in soup, salad, or broth!
2. Roast for 50-60 minutes.
3. In a food processor, combine nuts, garlic, nutritional yeast, lemon juice, zest, beets, salt and pepper. pulse and slowly stream in olive oil.
4. Boil pasta according to package directions. save 1/4 cup of pasta water and then strain.
5. Add pasta water to pesto and coat pasta
6. Serve topped with olive oil, flakey salt, pepper, lemon zest, and parsley or micro greens.