4.3 from 117 votes
Roasted Beet Pesto
Roasted Beet Pesto Sauce is a marvelous nutritious sauce that can go anywhere a regular basil pesto can go.
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 1 1/2 cups
Calories: 205 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 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
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!
Cup of Yum
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.
Nutrition Information
Serving
1of 8
Calories
205kcal
(10%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
20g
(31%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 11/2 cups
Amount Per Serving
Calories 205
% 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.