Beetroot pesto is a tasty sauce for pasta dishes or stuffing, easy and quick to make.
With precooked beets, it is simple to prepare as a variant of the classic pesto, and it is perfect for seasoning pasta, spreading on bread or crostini, stuffing savory pies, etc.
Read how to make beetroot pesto with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: about 14 oz
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz red beets, cooked, boiled
- 10 leaves basil
- 1.1 oz Parmesan cheese (grated)
- 1.1 oz pine nuts
- Half clove garlic (optional)
- 6 tbsp extra virgin olive oil
- salt
Preparation of Beetroot Pesto
Toast the pine nuts in a non-stick pan until golden.
Drain the precooked beets from their preservation liquid and cut them into pieces.Gather them in a food processor and add the basil leaves cleaned with damp paper towels, grated cheese, toasted pine nuts, the half clove of garlic (if you decide to use it), a pinch of salt, and the extra virgin olive oil.
Run the appliance until you get a smooth and homogeneous cream.
Your beetroot pesto is ready to be used according to your tastes.
Notes
Beetroot pesto can be stored tightly closed in an airtight container in the refrigerator for a couple of days.
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