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Beetroot Pesto with Pistachios
This vibrant beetroot pesto with pistachios is a colorful twist on the classic pesto, blending sweet roasted beets with basil, garlic, Parmesan, and Aegina pistachios. Creamy, earthy, and slightly tangy, it’s perfect as a pasta sauce, sandwich spread, or dip—ready in minutes and packed with flavor.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
1
jar
Cuisine:
Italian, International
Ingredients
- 400 g beetroot cut into small cubes, cooked
- 1 clove garlic
- 10 basil leaves
- 1 tsp salt
- 100 ml olive oil
- 50 g parmesan grated
- 50 g pistachio
- 1 tsp apple cider vinegar
Instructions
- Add the beetroot cubes to a food processor and blend into a smooth purée.
- Add the garlic, basil, salt, olive oil, Parmesan, pistachios, and vinegar. Blend until a thick, smooth paste forms.
- Transfer the pesto to a jar and store in the fridge, or serve immediately with pasta, bread, or roasted vegetables.
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