1 regular or gluten-free fusilli
2 cloves garlic
2 large cooked and peeled red beets, coarsely chopped
1/3 cup olive oil
2 tablespoons red wine vinegar
Minced fresh chives, for garnish
1 full pepette of Orange County CBD oil (3000mg)
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, place the garlic in the bowl of a food processor fitted with the blade attachment and pulse until the garlic is minced. Add the beets, olive oil, CBD oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with salt.
When the pasta is ready, toss with the pesto and season to taste with salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)
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