Roasted Beet Pesto
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
1 1/2 cups
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Calories
205 kcal
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Course
Condiments
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Cuisine
American
Roasted Beet Pesto
Description
Roasted Beet Pesto combines the earthiness of roasted red beets with aromatic garlic and crunchy walnuts, blended together with grated Parmesan cheese and olive oil for a creamy yet textured sauce. The lemon juice brightens the flavors, complementing the natural sweetness of the beets. Roasting the beets first enhances their softness and releases juices, which blend well into the pesto's smooth consistency. This versatile sauce can be spooned over pasta or spread on sandwiches to add a unique color and taste.
The process starts by roasting cubed beets wrapped in foil until tender, then cooling them before blending with the other ingredients. The olive oil is gradually added to reach a creamy texture, and a bit of water can be added if the pesto is too thick for the blender to handle. Salt is adjusted to taste. The walnuts can be roasted briefly for a deeper flavor, and avocado oil or other mild oils can be substituted for olive oil.
Using this pesto fresh will showcase its vibrant flavors, but it can also be refrigerated to use over a few days. Its combination of sweet beet and savory elements makes it a distinct alternative to traditional basil pesto.
Ingredients
- 1 beet chopped and roasted (about 1 cup, medium-sized, red
- 3 cloves garlic roughly chopped
- ½ cup walnuts
- 1 cup Parmesan Cheese grated
- ½ cup olive oil
- 2 Tbsp lemon juice fresh
- salt to taste
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
- For extra flavor, roast the walnuts at 350°F for about 5 minutes before blending.
- You can substitute avocado oil for olive oil for a milder taste.
- Lemon juice can be replaced with cider vinegar or rice vinegar if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11/2 cups
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 205kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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