Creamy raw vegan beetroot pesto

Author: Julia


vegan beetroot pestoPestos and breadspreads are a very important basic, that you can enjoy with bread, pasta, rice, pancakes or veggies. The big advantage of making them at home is, that you gonna safe a lot of money and you can season the pesto however you wish to.

After preparing, store the beetroot pesto in the fridge and use it within two or three days.

vegan beetroot pesto


  • one
  • beetroot
  • half cup of
  • almonds
  • two tablespoons of
  • raisins
  • one tablespoon of
  • lemon juice
  • lemon zest
  • two tablespoons of
  • oil (sunflower/olive or whatever you like)
  • salt, pepper


Cover almonds and raisins with water and let them sit for two hours. Drain the water. Peel the beetroot and cut it into cubes. Add the other ingredients and blend everything together, until the pesto has a nice and creamy texture. If necessary add a small amount of water.vegan beetroot pesto

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.