Beetroot pesto with almonds is an original and alternative dressing for a good plate of pasta different from the usual, but it can also be used on bread, on bruschetta and on pizza just like basil and walnut pesto, and spread on crackers for a quick snack or a tasty aperitif.
Making beetroot and almond pesto is really simple: there are few ingredients and in a couple of minutes you can prepare your pesto with its beautiful vibrant color.
If you’ve never bought red beets (also called beetroot), you can find them at your trusted supermarket, usually in the produce section, already cooked and vacuum-packed — and they are usually very inexpensive.
precooked beets are usually packaged in vacuum bags of 500 g, so since to make this pesto you’ll need roughly one small beetroot, you can use the others sliced and dressed with oil and vinegar, preferably balsamic, for a simple side dish.
But now let’s go to the kitchen — you’ll discover how to make beetroot pesto and I’m sure its flavor will pleasantly surprise you. Before rushing to the kitchen, I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram, and that here you’ll also find many other great pesto recipes!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: serving for 600g of pasta
- Cooking methods: No cooking required
- Cuisine: Italian
Ingredients to make Beetroot and Almond Pesto
- 3/4 cup cooked red beets, boiled
- 1/2 cup Parmesan (or Grana)
- 1/2 cup Tuscan pecorino (or Sardinian)
- 7 tbsp extra virgin olive oil
- 2 oz almonds
- 30 leaves basil
- 1 pinch garlic powder (or half a clove of fresh garlic)
- to taste salt
Tools
- Blender
How to make beetroot pesto
Rinse the basil and pat it dry with paper towels.
Place the blender jar in the freezer for 20-30 minutes so that it is well chilled when you use it. Then add the beetroot, almonds, oil and cheeses. Blend until you obtain a smooth cream, then add the basil and blend again for 30-40 seconds. If you manage not to warm the mixture too much, you will get a nice bright pesto.
Store in the refrigerator until ready to use.
This pesto can be used to dress pasta, bruschetta and much more. I recommend consuming it as soon as possible so it retains its aroma, and freezing any leftover portion — you can thaw it in the refrigerator before use.
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