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Roasted Beet Pesto

Roasted Beet Pesto

Name: Roasted Beet Pesto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Beets 1 cup; Walnuts ½ cup; Olive oil ½ cup +1 tbsp; Garlic 3 cloves; Parmesan cheese ½ cup; Lemon juice 2 tbsp; Salt; Black pepper

fall pesto recipe

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1h
Serves 1
Easy
375 °F
(1)

Ingredients

	1 cup Beets red beets, 5.3 oz, peeled and chopped
	½ cup Walnuts
	½ cup +1 tbsp Olive oil
	3 cloves Garlic roughly chopped
	½ cup Parmesan cheese grated
	2 tbsp Lemon juice
	Salt to taste
	Black pepper to taste

Nutritional information

1457

Calories

21.5g

Fat

27.7g

Carbohydrate

28.8g

Protein

19mg

Cholesterol

593mg

Sodium

1 jar

Serving Size

Cuisine:

American Recipes

Ingredients

1 cup Beets
red beets, 5.3 oz, peeled and chopped
½ cup Walnuts
½ cup +1 tbsp Olive oil
3 cloves Garlic
roughly chopped
½ cup Parmesan cheese
grated
2 tbsp Lemon juice
Salt
to taste
Black pepper
to taste

Roasted Beet Pesto

This terrific Roasted Beet Pesto is a healthy and delicious recipe that will delight even those who rarely eat beets. So, if you love pesto on anything and everything, give this fall-inspired recipe a try! This homemade pesto recipe uses oven-roasted beets, toasted walnuts, garlic, lemon juice, Parmesan cheese, and olive oil. Just a few simple ingredients result in a vibrant, smashing sauce perfect for pasta, pizza, sandwiches, or even tacos.

This recipe is easy to whip up. First, roast beets and walnuts. Roasting beets brings out their sweetness and provides a rich and earthy flavor. Combine freshly roasted beets with walnuts and other ingredients except for oil in a food processor. While the food processor is running, drizzle in the olive oil and continue processing until a smooth sauce forms. Season to perfection with salt and black pepper and enjoy!

To make the Roasted Beet Pesto, you will need the following ingredients:

Steps to make Roasted Beet Pesto

1	Preheat oven	1
Preheat the oven to 375 °F.
2	Roast beets	50
Wrap 1 cup chopped beets in foil, place on a baking sheet and roast for 40-50 minutes or until soft. Remove and leave to cool completely.
3	Toast walnuts	3
In a skillet, toast ½ cup walnuts with 1 tablespoon olive oil.
4	Combine ingredients	2
In a blender or food processor, combine roasted beets, walnuts, 3 roughly chopped cloves garlic, ½ cup grated Parmesan, and 2 tablespoons lemon juice and pulse a few times.
5	Add oil	3
While the blender is running, slowly add in ½ cup olive oil. Scrape down the sides as needed. Add some more oil or water to thin the pesto.
6	Season	2
Season with salt and black pepper to taste and blend until well combined.
7	Serve	1
Serve as a dip, add to pasta, or spread on sandwiches and enjoy!

This vibrant Roasted Beet Pesto is great to serve as a dip, toss with pasta, smear on crostini and sandwich. Give this recipe a go soon and please come back to let us know what you think!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.