Recipe - Two Pestos: Basil & Feta Beetroot

Recipe - Two Pestos: Classic Basil & Feta Beetroot

Pesto is one of those things that sounds fancy but takes about five minutes and a blender. I always have at least one of these in the fridge — they make a huge difference to how quickly you can put together a genuinely nourishing meal on a busy weeknight. Both of these go far beyond pasta: stir through roasted vegetables, mix into a risotto, spoon over grilled chicken or salmon, or use as the base for a vibrant grain bowl.

My personal favourite way to serve the beetroot version is with raw courgette spaghetti, a handful of strawberries and a drizzle of balsamic glaze to finish. It looks spectacular, tastes incredible, and is about as far from a standard midweek dinner as you can get without actually trying very hard.

1. Classic Basil Pesto

This is my go-to green pesto. I use cashews rather than pine nuts because they're more affordable, widely available, and give a wonderfully creamy texture. Cashews are also a good source of copper, magnesium and zinc — minerals that support immune function, energy production and skin health. Nothing in this recipe is accidental.

• Fresh basil is rich in eugenol, a volatile oil with potent anti-inflammatory properties, as well as vitamin K and beta-carotene. It's also a source of linalool — the same calming compound found in lavender — which is worth knowing if you're eating this in the evening.

• Extra virgin olive oil provides oleocanthal, a compound that works in the same anti-inflammatory pathway as ibuprofen, alongside oleic acid for cardiovascular support and fat-soluble vitamin absorption. Always use cold-pressed and unheated in a pesto — heat destroys the polyphenols.

• Garlic delivers allicin, one of nature's most effective antimicrobial compounds, plus prebiotic fructooligosaccharides that selectively feed beneficial gut bacteria. Raw garlic in a pesto gives you the full therapeutic benefit — cooking reduces allicin significantly.

• Pecorino (or nutritional yeast for a dairy-free version) adds depth and a natural saltiness. Nutritional yeast is a brilliant swap — it's rich in B vitamins including B12, and adds a satisfying savoury flavour without any dairy.

Ingredients:

• 1 basil plant (a generous fresh bunch)

• 1/2 cup extra virgin olive oil

• 1/2 cup cashews

• 2 large garlic cloves

• 100g pecorino — or nutritional yeast if dairy-free or vegan

• Pinch of salt and pepper

• Dash of balsamic vinegar or glaze

Method:

• Blend all ingredients together, then add more olive oil gradually until you reach your preferred consistency — thicker for spreading, looser for stirring through pasta or grains

2. Feta & Beetroot Pesto

This one stops people in their tracks — the colour alone is extraordinary. Deep magenta, creamy, slightly earthy and a little tangy from the feta. It works as a dip, a sauce, a spread on sourdough, or swirled through courgette spaghetti with strawberries and balsamic for one of the most visually stunning plates of food you'll put on a table.

• Beetroot is one of the richest dietary sources of nitrates, which the body converts to nitric oxide — a compound that dilates blood vessels, lowers blood pressure and improves oxygen delivery to muscles and the brain. The deep red pigment (betalain) is also a powerful antioxidant and anti-inflammatory.

• Goat's feta is significantly easier to digest than cow's dairy because goat's milk has smaller protein molecules — closer in structure to human breast milk. For clients with dairy sensitivities, switching to goat's or sheep's cheese often resolves the issue entirely.

• Live kefir (optional but worth adding) introduces a wide range of probiotic strains that support gut microbiome diversity, improve digestion and enhance immune function. It also loosens the mixture beautifully in the blender.

Ingredients:

• 4 small beetroots, boiled (or buy pre-cooked)

• 250g feta cheese, preferably goat's feta

• 1 tbsp organic live kefir (optional)

Method:

• Boil the beetroots until tender, then chop and place in a blender

• Add the feta and optional kefir

• Blend until smooth and well combined

Ways to Use Both Pestos

• Stir through stir-fried vegetables at the end of cooking

• Mix into a risotto in place of butter for the final stir

• Spoon over grilled chicken or baked salmon

• Spread on sourdough or rye crackers as a snack

• Toss through pasta, quinoa or buckwheat noodles

• Serve the beetroot version with raw courgette spaghetti, fresh strawberries and a balsamic glaze — one of my absolute favourites

Both keep well in a sealed jar in the fridge for up to 5 days. Pour a thin layer of olive oil over the top to preserve freshness. Enjoy!

Niki x