Roasted Beet Pesto

Name: Roasted Beet Pesto
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 1 1/2 cups
Ingredients: 1 medium-sized red beet; 3 cloves garlic; ½ cup walnuts*; 1 cup Parmesan Cheese; ½ cup olive oil; 2 Tbsp fresh lemon juice***; salt to taste

User Reviews

4.3

117 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
1 1/2 cups
Calories
205 kcal
Course
Condiments
Cuisine
American

Roasted Beet Pesto

Tyler Espinosa

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Roasted Beet Pesto Sauce is a marvelous nutritious sauce that can go anywhere a regular basil pesto can go.

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Ingredients

Servings

1 medium-sized red beet chopped and roasted (about 1 cup)
3 cloves garlic roughly chopped
½ cup walnuts*
1 cup Parmesan Cheese grated
½ cup olive oil
2 Tbsp fresh lemon juice***
salt to taste

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Instructions

Preheat the oven to 375 degrees F.
Wash and scrub the beet and pat it dry. Peel and chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out.
Allow beets to cool completely.
Add all of the ingredients except for the oil to a food processor or blender and pulse several times.
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
Use the beet pesto sauce in pastas, on pizza, sandwiches, burgers, and more!

Notes

*If you'd like, you can roast the walnuts for 5 minutes at 350 degrees Fahrenheit for additional flavor.
**You can use avocado oil instead of olive oil if you prefer.
***Cider vinegar or rice vinegar can be used as a replacement for the lemon juice.