Vibrant Pink Walnut Beetroot Pesto Recipe

I’m about to share something that’ll make you question everything you thought you knew about pesto. Sure, basil’s nice and all, but have you ever wondered what happens when you swap those green leaves for roasted beets? The result is this stunning pink creation that tastes like earthy magic and looks like it belongs on Instagram. Trust me, your pasta nights will never be boring again.

Why You’ll Love this Vibrant Pink Walnut Beetroot Pesto

This vibrant pink pesto will make you question everything you thought you knew about the classic green stuff.

I’m talking about a gorgeous, Instagram-worthy sauce that tastes as stunning as it looks. The earthy sweetness from roasted beets pairs beautifully with crunchy walnuts and sharp parmesan.

It’s like traditional pesto’s cooler, more adventurous cousin who studied abroad and came back with interesting stories.

Plus, you’re sneaking vegetables into your pasta without anyone complaining.

What’s not to love about that brilliant pink color coating your noodles?

What Ingredients are in Vibrant Pink Walnut Beetroot Pesto?

The beauty of this beetroot pesto lies in its simplicity. You probably have most of these ingredients sitting in your kitchen right now, just waiting to be transformed into something magical. This isn’t one of those recipes that sends you on a treasure hunt through specialty stores.

Each ingredient plays a vital role in creating that perfect balance of earthy, nutty, and tangy flavors. The roasted beetroot brings natural sweetness, while the walnuts add that satisfying crunch and richness that makes this pesto so addictive.

Ingredients:

• 1 medium red beet (roasted and chopped, about 1 cup)
• 3 cloves garlic, roughly chopped
• ½ cup walnuts (or pine nuts, cashews, pumpkin seeds)
• 1 cup grated parmesan (or nutritional yeast for vegan option)
• ½ cup olive oil
• 2 tablespoons fresh lemon juice
• Salt to taste

Ingredient Considerations

The beetroot is definitely the star of this show, so don’t skimp on quality here. Look for beets that feel firm and heavy for their size, with smooth skin that doesn’t have any soft spots. Fresh beets will give you that vibrant color and sweet flavor that makes this pesto so special.

When it comes to nuts, walnuts are my go-to because they complement the earthy beet flavor perfectly. But honestly, this recipe is pretty forgiving if you want to switch things up. Pine nuts will give you a more traditional pesto vibe, while cashews make it extra creamy.

The parmesan should be freshly grated if possible. Those pre-shredded bags from the store just don’t melt and blend the same way. If you’re going the vegan route, nutritional yeast gives you that cheesy, umami flavor without any dairy.

Don’t forget about the olive oil quality either. Since it’s such a prominent ingredient, a good extra virgin olive oil will really shine through in the final product.

And that fresh lemon juice? Please use real lemons, not the stuff from a bottle. Your taste buds will thank you.

How to Make this Vibrant Pink Walnut Beetroot Pesto

Making this vibrant pink pesto is honestly way easier than you’d think. I promise it’s not one of those recipes that leaves you scratching your head, wondering why your food processor is making weird noises and nothing’s happening.

First things first – you need to roast that 1 medium red beet if you haven’t already. This step is absolutely essential because raw beets are, well, let’s just say they’re not doing anyone any favors in the flavor department. Roasting brings out all that natural sweetness and makes the texture perfect for blending. Wrap it in foil and pop it in a 400°F oven for about 45 minutes, or until you can easily pierce it with a fork.

Once your beet is roasted and cool enough to handle, chop it up into rough pieces – about 1 cup total. Don’t stress about perfect uniformity here. The food processor is about to turn everything into mush anyway, so just get it into manageable chunks.

Now comes the fun part. Toss your 3 cloves of roughly chopped garlic and ½ cup of walnuts into your food processor. If you’re using a big food processor, you might want to switch to a smaller bowl if you have one. Trust me on this – a smaller space means better blending and less chasing ingredients around the bowl.

Pulse until the garlic and nuts are finely chopped, but don’t go crazy here. You’re not making nut butter, just breaking everything down so it’ll blend smoothly with the beet. Maybe 10-15 pulses should do it.

Add your chopped roasted beet and 2 tablespoons of fresh lemon juice to the mix. This is where things start looking properly pink and exciting. Blend everything until it’s nice and smooth, scraping down the sides if needed. This might take a minute or two, depending on how cooperative your food processor is feeling today.

Next, add that 1 cup of grated parmesan and give it another few pulses to combine. You’ll see the mixture getting thicker and more paste-like, which is exactly what we want.

Here’s where the magic happens – slowly drizzle in that ½ cup of olive oil while the processor is running. Don’t dump it all in at once unless you want chunky, separated pesto instead of the silky smooth dream we’re going for.

Take your time with this step, letting the oil incorporate gradually until everything comes together in creamy, pink perfection.

Finally, season with salt to taste. Start with maybe half a teaspoon and work your way up. The parmesan already brings some saltiness to the party, so you might need less than you think.

Give it one final taste and adjust anything that seems off. Too thick? Add a little more olive oil. Not tangy enough? Hit it with another squeeze of lemon. This is your pesto, after all.

Vibrant Pink Walnut Beetroot Pesto Substitutions and Variations

While walnuts and parmesan make this beetroot pesto absolutely delicious, I get it – sometimes you need to work with what’s hiding in your pantry, or maybe you’re dealing with allergies that make certain ingredients off-limits.

For nuts, I’d swap in pine nuts for that classic pesto vibe, or try cashews for extra creaminess. Pumpkin seeds work brilliantly too.

No parmesan? Nutritional yeast gives you that umami punch without dairy. Pecorino romano works as a direct substitute.

Want to switch up the greens? Toss in fresh basil or spinach with the beets for different flavor profiles and even more vibrant color.

What to Serve with Vibrant Pink Walnut Beetroot Pesto

Five minutes after making this gorgeous pink pesto, you’ll be staring at your bowl wondering what deserves such vibrant beauty.

My vote goes to fresh pasta first. Toss it with hot linguine or penne, and watch that earthy sweetness coat every strand.

But honestly, don’t stop there.

I’d slather this on crusty sourdough for the prettiest toast you’ve ever seen. It transforms grilled chicken into something fancy, works as a sandwich spread, or becomes an elegant dip for vegetables.

Even pizza gets a gourmet makeover with this pink perfection.

Final Thoughts

This beetroot pesto proves that sometimes the most unexpected ingredients create the most memorable dishes. Who would’ve thought that earthy beets could transform into such a stunning, restaurant-worthy sauce?

I love how this recipe challenges everything we assume we understand about pesto. Sure, basil’s nice, but where’s the fun in predictable?

This pink powerhouse brings sweetness, earthiness, and jaw-dropping color to your table.

The best part? It’s ridiculously simple. No fancy techniques, no obscure ingredients you’ll never use again.

Just honest cooking that delivers big flavors and bigger smiles when guests see that gorgeous pink swirl.

Recipe Card

Introduction: Transform humble beetroot into a stunning pink pesto that’s as delicious as it is Instagram-worthy! This earthy, sweet sauce with walnuts and parmesan brings unexpected flavor and gorgeous color to pasta, bread, or roasted vegetables.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Serves: 6

Ingredients:

• 1 medium red beet (roasted and chopped, about 1 cup)
• 3 cloves garlic, roughly chopped
• ½ cup walnuts (or pine nuts, cashews, pumpkin seeds)
• 1 cup grated parmesan (or nutritional yeast for vegan option)
• ½ cup olive oil
• 2 tablespoons fresh lemon juice
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beet in foil and roast for 40-45 minutes until tender. Cool, peel, and chop.
2. In a food processor, pulse garlic and nuts until finely chopped.
3. Add roasted beet and lemon juice, then blend until smooth.
4. Add parmesan and pulse to combine.
5. With processor running, slowly drizzle in olive oil until mixture reaches creamy consistency.
6. Season with salt to taste.

Notes:

• Use a small food processor for better blending results with smaller quantities
• Roasting beets enhances their natural sweetness and reduces earthiness
• Adjust olive oil quantity to achieve your preferred consistency – less for thicker pesto, more for smoother sauce
• Pre-cooked vacuum-packed beets can substitute fresh ones to save time
• Store in refrigerator for up to 5 days with a thin layer of olive oil on top to prevent oxidation
• Pesto can be frozen in ice cube trays for individual portions that last up to 3 months

Nutritional Information:

Frequently Asked Questions

How Long Does Beetroot Pesto Last in the Refrigerator?

I’d store your beetroot pesto in the refrigerator for up to one week in an airtight container. I’ll add a thin layer of olive oil on top to prevent oxidation and maintain that vibrant pink color.

Can I Freeze Beetroot Pesto for Later Use?

Yes, I can freeze beetroot pesto for up to three months. I’ll store it in ice cube trays or small containers, leaving space for expansion. I’ll thaw it overnight in the refrigerator before using.

Will the Vibrant Pink Color Fade Over Time?

Yes, I’ve noticed the vibrant pink color will gradually fade over time due to oxidation and light exposure. I recommend storing your pesto in airtight containers and using it within a week for best color retention.

How Do I Remove Beetroot Stains From My Hands and Cutting Board?

I’ll help you tackle those stubborn beetroot stains. For hands, I recommend rubbing with lemon juice and salt, then washing with soap. For cutting boards, use baking soda paste or white vinegar scrub.

Can I Use Pre-Cooked Vacuum-Packed Beets Instead of Roasting Fresh Ones?

Yes, I’d recommend using pre-cooked vacuum-packed beets! They’ll save you time and work perfectly in this pesto. Just drain them well and pat dry before adding to your food processor.