Walnut and Beetroot Pesto
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.
Print
Pin
Save
Servings: 6
Calories: 185kcal
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
- Preheat oven to 400°F (200°C). Wrap beet in foil and roast for 40-45 minutes until tender. Cool, peel, and chop.
- In a food processor, pulse garlic and nuts until finely chopped.
- Add roasted beet and lemon juice, then blend until smooth.
- Add parmesan and pulse to combine.
- With processor running, slowly drizzle in olive oil until mixture reaches creamy consistency.
- 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
Nutrition
Calories: 185kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 280mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g