I’m writing this Beet Pesto recipe post as my newborn son sleeps on my chest. I’m deliriously happy and exhausted all at the same time. He’s only a few weeks old so I’m not up for much cooking or taking food photos. However, there are a lot of photos of the baby. While I’m still adjusting to parenthood, Lorena from Green Healthy Cooking is helping me out with a guest post for a super simple pesto. It’s so simple I may be able to put this meal together while caring for my kiddo. Lorena is also hosting a giveaway. If you’re looking for details, the info and entry form is at the end of the post.
I am guest posting on Beth’s blog today because she is busy attending to her little new favorite person in the whole world. Her baby son, Tyler, born only a couple of weeks ago. This will be her first mother’s day with a tiny baby in her arms created in her belly and born into this world unfortunately with a lot of effort and pain but still wonderfully transforming this woman into a mother and guardian for life. I’m sure she will tell you all about this experience herself once she’s back to the blogging world. I can’t wait to read about it. Every mother’s birth story is so unique and beautiful. I can’t get enough of those stories ever. They remind me of how lucky we woman are to be able to choose to go through pregnancy and birth and to live the woman-mother metamorphosis that feels so very special.
For now, and only because I can’t be there to cook for Beth and all other new or not so new but still tired mamas, let me at least treat you with a beet pesto recipe to restore the iron tanks drenched at birth or simply by parenting little ones with endless energy. This recipe is super easy for dads to prepare (ahem, hint hint) and incredibly nutritious for both mums and babies that already eat solids.
Another hint for dad: this beet pesto is best made in a high speed blender such as one from Vitamix and if your baby’s mama doesn’t have one yet you “might” want to enter the giveaway below for a chance to win one for her and make her even happier than she already is because Vitamix blenders are like another baby only with an off button….they are truly truly amazing 😛 Lorena
- 2 Beets, cooked
- ½ cup Parmesan Cheese, freshly grated
- ½ cup Pine Nuts
- ¼ cup Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
- If your beets are raw, remove the stalks, scrub them well under running water and cook in salted water for approximately 15-20 minutes (do not overcook or they'll become hard, it's better to undercook).
- Drain and peel beet skin off by rubbing it off with your fingers.
- Place all ingredients in a high speed blender or food processor and blend/process until desired pesto consistency.
- Serve over hot pasta or as dip for raw vegetables or as spread for sandwiches.
Green Healthy Cooking along with Leelalicious is hosting a group giveaway to celebrate Mother’s Day this year. I’m so grateful to be involved as it’s my first as a mom. A blender is a necessity in the kitchen, especially for mom’s. It really helps put dinner on the table (like Lorena’s Beet Pesto) or a smoothie in a glass in no time at all. We’re so lucky that Vitamix partnered with us on this giveaway. I only wish I could win!
Here are the other delicious blogs that are running this giveaway. You should check them out as they all are amazing in the kitchen and have drool worthy photos.
Regina from leelalicious.com
Lorena from greenhealthycooking.com
Robyn from simplyfreshdinners.com
Brita from bbritnell.com
Jasmine from theblenderist.com
Raquel from mycaliforniaroots.com
Trish from rhubarbarians.com
Terry from seductionmeals.com
Amy from wholesomelicious.com
Erin from platingsandpairings.com
Lindsay from veggiebalance.com
Vicky from avocadopesto.com