Beetroot Pesto
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 210
- Carbohydrates g 2.1
- of which sugars g 2.1
- Protein g 4.4
- Fats g 20.5
- of which saturated fat g 3.87
- Fiber g 1.3
- Cholesterol mg 6
- Sodium mg 352
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 2 min
- Serving: 4
- Cost: Very low
PRESENTATION
Beetroot pesto comes from the beautiful region of Liguria, Italy—where they really, really know how to make simple ingredients pop. This beet pesto recipe? It's a stunner with its colorful amaranth hue and sweet, balanced flavor. Ligurians mix tradition and innovation, and swapping in beets for the usual basil is a perfect example. The result? A homemade beetroot pesto that's not just visually stunning, but also smooth and tender when spread on bread or tossed with hot pasta. Unlike classic basil pesto, this version has a mellow flavor. Which is great. It's versatile for all sorts of dishes, whether you need a colorful starter for an aperitivo or a quick lunch topping.
And look, it’s always exciting to see how this beetroot pesto brightens up any table—especially when served on crostini during a laid-back afternoon gathering. People love its unexpected twist, yet it’s deeply rooted in Italian tradition—especially paired with fresh pasta that just soaks up the moist and creamy sauce. Some folks opt for a vegan beetroot pesto, using nuts instead of cheese for a lighter touch. For real, if you are aiming to keep meals healthy yet flavorful, this recipe shows how Italian food can be both traditional and a bit playful. Pretty simple.
The velvety texture is hard to beat, and the vibrant color? Always a conversation starter. Swap it in for your regular pesto during the week, or serve it with a generous plate of beetroot pesto pasta for a fun dinner. This easy beet pesto really shows how just a few garden ingredients can transform into something super special—whether you’re dining with family or bringing a new twist to a party. In Liguria, they excel at surprising guests with simple, tasty food—and this healthy pesto recipe is proof of their culinary creativity. Super tasty.
- INGREDIENTS
- Ingredients for 10 oz of pesto
- Precooked beets 0.9 lb (200 g)
- Pine nuts 2 ½ tbsp (25 g)
- Parmigiano Reggiano PDO cheese 0.9 oz (25 g) - to grate
- Extra virgin olive oil 5 tbsp (65 g)
- Lemon juice - halfway
- Basil 5 leaves
- Fine salt to taste
How to prepare Beetroot Pesto
To prepare the beetroot pesto, start by toasting the pine nuts. So, pour them into a pan 1 and continuously toss them over high heat, being careful not to burn them 2; once golden, set them aside. Meanwhile, cut the beetroots into chunks 3,
and also add the beetroot to the blender 4 together with the pine nuts 5. Also add the grated Parmesan cheese 6,
the basil leaves 7, a pinch of salt 8, and the juice of half a lemon 9.
Close the food processor and activate the blades, pouring the oil gradually 10, blend until you obtain a smooth and homogeneous cream 11. Transfer into a bowl, and here's your beetroot pesto 12, ready to be used as a pasta dressing or served on fragrant crostini!
You can store the beetroot pesto in the fridge for a couple of days at most, keep it in a resealable jar.
If you prefer, you can also freeze it.