A great alternative to the classic basil pesto. Vegetarian, colorful and very tasty!
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We start the new week with a lovely pink-red colored pesto, that makes a fantastic spread on a toast. Here, it will be part of a second recipe that will be published on the blog very soon. I am really excited about these two recipes, and I can’t wait to tell you more!
I really love beets. They are a fantastic versatile ingredient that you can use in both sweet and salty preparations, and they bring a nice color to your food. When I was little, we used to eat them in the most simple way: diced, with a vinaigrette. It was ok, but come on, we can do much better with these veggies!
If you are looking for some inspiration with beets, I invite you to make my beetroot gazpacho with a goat cheese cream, or my beetroot cake with vanilla frosting (yes, it’s a dessert with veggies, and it is also one of my favorites, just delicious!).
And now you can even make a nice pesto with them! While spending time on Instagram, I once stumbled upon a lovely toast with a pink-red spread on top and I figured it was beets. Since then, I have been thinking about the idea, between a beetroot hummus and beetroot pesto.
I chose the beet pesto, for its wonderful flavors: in one single spread, you can enjoy roasted beets and roasted walnuts, mixed and combined with Parmesan cheese, olive oil and fresh lemon juice. Then you just add some garlic, salt and pepper to taste, and your pesto is ready!
You get a very flavorful pesto with a fancy color (you know my theory about pretty food = better food). Cold, it makes a fantastic spread. I usually enjoying on a slice of dark bread, and add a sliced avocado on top with some feta cheese and cilantro. And soon, you will see this beetroot pesto involved in a very special recipe that is a 100% veggie recipe, healthy, and very tasty. Keep in touch!
PrintRoasted Beet Pesto
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 1 jar 1x
- Category: Savory
- Diet: Vegetarian
A great alternative to the classic basil pesto. Vegetarian, colorful and very tasty!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 cup red beets (5.3 oz, about 1 medium beet), chopped
- 1/2 cup (2.2 oz) walnuts
- 1/2 cup (12 cl) olive oil + 1 Tablespoon
- 3 cloves garlic, roughly chopped
- 1/2 cup (1.8 oz) Parmesan cheese, grated
- 2 Tablespoons lemon juice
- Salt & pepper
Instructions
- °Preheat the oven to 375°F (190°C).
- Wash and scrub the beet, and pat it dry. Peel and cut roughly into cubes, then place the pieces onto a large sheet of foil. Wrap the chopped beet in foil, making a foil packet.
- Place the packet on a baking sheet place onto a baking tray and roast in the oven for 40-50 minutes, or until beets are soft. Allow to cool completely.
- In the meantime, roast the walnuts on all sides in a frying pan with one tablespoon of olive oil.
- Add all the ingredients except the oil in 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 a little bit too thick, add some extra olive oil or water until desired consistency is reached. Season with salt and pepper and blend well.
Did you make this recipe?
Lastly, if you make this Roasted Beet Pesto, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Alanna Armsby
I love this and serve it with some vegetables mixed through the pasta
Sarah
Mine isn’t as pink nevertheless delicious!
Sharon Rippy
My daughter made this for our grandson’s graduation celebration and we ate it on crackers. I could not get enough. It was delicious!
Delphine Fortin
I’m so happy to hear that, thank you and congrats to both your daughter who made the pesto and of course your grandson for his graduation!
Lisa
It looks amazing
Hiw would you make it vegetarian?
Katrina Pellerito
This looks absolutely delicious!!! I was wondering what could you substitute the walnuts for as they make my mouth itchy. Do you think pine nuts, pistachios, pecans or cashews would work as well? Thanks!
Delphine Fortin
Hi Katrina! Sorry for my late reply! I haven’t tried any of these nuts in the recipe myself but my guess is that it should work fine with cashews. Please let me know if you try! Del.
BarbaraFrenchVegan
Si le goût est à la hauteur de la couleur, woahh :). Je me laisserai bien tenter par un peu de pesto.
Pauline
Bonjour Delphine
J’adore faire des conserves et les offrir. As tu essayé de stériliser ces bocaux pour les conserver? Si oui pourrais tu me dire à quelle température et durée?
Merci d’avance et bonne continuation
Delphine Fortin
Bonjour Pauline ! J’aime beaucoup ton idée d’offrir des cadeaux gourmands, et je suis persuadée que ce pesto de betterave plaira beaucoup. N’ayant pas testé de les stériliser, je ne sais pas comment ils se comporteraient. Je te propose de faire quelques recherches sur internet, et sinon sache qu’il est possible de les conserver pendant au moins 8 jours au frigo. C’est tellement simple à faire que même réalisés au compte goûte, ca ne demandera pas trop d’effort. J’espère que tu trouveras vite une solution, et n’hésite pas à m’en faire part 🙂
Maeva (CookALife)
Ah oui c’est le genre de twist que j’aime, ça doit être sympa en tartinade ou avec du riz, des pâtes, à essayer 😉
Florian @ContentednessCooking
Love this! So colorful, awesome!
Delphine Fortin
Thank you, Florian! I’m sure you would fine a great way to make it vegan as well. If so, please let me know, I’m always curious 🙂
Jessica
Miam ! Ça a l’air très bon !
J’adore le pesto et la betterave, donc pour moi c’est un mixte gagnant !
Delphine Fortin
Alors oui, je te conseille de tester, le goût est vraiment surprenant et délicieux, et l’ensemble est très nourrissant! 🙂
Tara
Wow, what a gorgeous dish, the colour is stunning!!
Delphine Fortin
Wow, thank you for your nice words, Tara, I truly appreciate! 🙂
Angela
WOW!! What a beautiful looking recipe! I never would have thought to make a pesto from beets but it sounds AMAZING!
Delphine Fortin
Yes, it’s quite an idea I must say, but the combination is just amazing. I enjoy it as a spread on a toast, or in a warm dish involving pesto (I let you find out which ones 😉 )!
peter @feedyoursoultoo
Great color on this pesto. So many different things to make with this as a base.
Delphine Fortin
Oh yes, I already have plenty of ideas and I can’t wait to try them!
Fais-moi croquer !
J’en ai fait un récemment avec des pignons de pin et il était aussi joli que crémeux ! Vive le Betterave Pesto Club !
Delphine Fortin
J’ai pensé justement aux pignons de pin pour la prochaine fois. À tester 🙂
Contes et Délices
C’est une très bonne idée ce pesto de betterave, j’aime beaucoup ! Et je vais vite aller jeter un coup d’œil à ton gâteau de betterave à la vanilline aussi 🙂
Delphine Fortin
L’un comme l’autre surprendront tes invités. La betterave, loin d’être ce légume triste, a plus d’un tour dans son sac quand elle est savemment utilisée en cuisine 😉
Marie L
Merci pour cette délicieuse recette !!! Belle journée
Delphine Fortin
Ravie qu’elle te plaise, et merci beaucoup pour ton petit message 🙂
Mademoiselle Mylène
J’avoue être super tentée par ton pesto et la recette de ton gâteau à la betterave me tente bien ! Je testerai bientot, je suis sure!
Delphine Fortin
Oh oui, l’un comme l’autre sont délicieux. Et le gâteau à la betterave est une véritable tuerie, moi qui suis fan du gâteau au chocolat, je n’aurais jamais pensé qu’un gâteau à la betterave pourrait le concurrencer, et pourtant!! À tester 🙂
Rosenoisettes
Voici un pesto qui ne manque pas de couleur, ni de saveurs ! Une superbe recette pour le lundi.
Bonne semaine
Delphine Fortin
Oh, je suis ravie que ton lundi soit un peu égayé par la couleur et les saveurs de ce pesto, une facon poétique de commencer la semaine 😉