Beet Spaghettini with Pistachio Thyme Pesto
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Beet Spaghettini with Pistachio Thyme Pesto

Republished with permission from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney
(Serves 2 to 4)

Ingredients for Beet Spaghettini:

  • 2 to 3 medium beets, peeled and processed through thin spiral slicer attachment or on a mandolin (should yield about 8 cups)
  • Juice of 1/2 lemon
  • 1 Tbsp olive oil
  • Pinch of sea salt

Ingredients for Pistachio Thyme Pesto:

  • 2 cups spinach
  • 4 to 5 Tbsp thyme (fresh)
  • 1/4 cup olive oil
  • 1/2 cup pistachios
  • 3 Tbsp lemon juice
  • 1 Tbsp nutritional yeast
  • 1/2 tsp grated nutmeg
  • 1/2 tsp sea salt
  • Pepper, to taste

Instructions for the Beet Spaghettini:

  1. Toss beets with lemon juice, oil and salt. Allow to marinate while making pesto.

Instructions for the Pistachio Thyme Pesto:

  1. Pulse all ingredients in a food processor until well-combined, but still slightly chunky

Instructions to Assemble:

  1. Toss noodles with pesto
  2. Garnish with chopped pistachios and a sprig of fresh thyme before serving


Matthew Kenney is the world’s leading raw food chef, bestselling cookbook author, culinary educator, and an entrepreneur specializing in the plant-based lifestyle. The recipient of several awards—twice nominated as a Rising Star Chef in America by the James Beard Foundation—Kenney is a graduate of the French Culinary Institute with years of experience in upscale New York City kitchens.

Along with founding and operating his namesake Academy and restaurant brand (complete with highly regarded restaurants from coast to coast), Kenney is involved in raw food and plant-based projects around the world. He travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful.