Description
A vibrant and healthy beet pesto recipe that combines roasted beets, pistachios, fresh basil, and garlic for a deliciously unique twist on traditional pesto. Perfect as a pasta sauce, sandwich spread, or pizza topping, this easy-to-make pesto is packed with flavor and nutrients.
Ingredients
Beets
- 2 medium-sized beets, peeled
Pesto
- 1/4 cup + 1 tablespoon olive oil, divided
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup shelled pistachios
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, peeled and minced
- 4 fresh basil leaves
Instructions
- Roast the beets: Preheat your oven to 425°F. Lay a piece of foil onto a sheet pan. Place the whole peeled beets onto the foil, drizzle with 1 tablespoon olive oil, and sprinkle with kosher salt and black pepper. Wrap the foil securely around the beets to create a pouch.
- Bake the beets: Put the foil-wrapped beets on the sheet pan into the oven and roast for about 30 minutes, or until the beets are fork-tender. Once done, remove from the oven and allow them to cool.
- Prepare the pesto: Roughly chop the cooled beets and add them to the bowl of a food processor. Add the shelled pistachios, minced garlic, fresh basil leaves, fresh lemon juice, and the remaining 1/4 cup of olive oil.
- Blend the pesto: Pulse the ingredients until you achieve a slightly chunky but smooth consistency, scraping down the sides as needed. If the pesto is too thick or chunky, add a small amount of water to help blend it smoothly.
- Store the pesto: Transfer the pesto into a jar or an airtight container. It can be stored in the refrigerator for up to one week.
- Serve suggestions: Use this versatile beet pesto as a sauce for pasta, a topping on pizza, a spread for sandwiches, or as a flavorful dip for snacks.
Notes
- Make sure to peel the beets before roasting for the best texture and taste.
- Adjust the lemon juice and salt to your preference for balanced flavor.
- If you prefer a smoother pesto, blend longer or add a little more olive oil.
- Use fresh basil leaves for the best aromatic flavor.
- Store leftover pesto in the refrigerator and consume within one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Mediterranean
