I only recently started eating beets. I don’t think I ever had beets as a child; I do recall a can of soggy beets once, and with that I wouldn’t give beets another thought for several years.
I had dinner at my friend J’s a while back, and we had roasted beet salad for starters – it was simply delicious, refreshing and colourful, I decided maybe beets weren’t that bad after all.
I’ve tried beets in juices, roasted veggies and ice cream
When I saw this recipe for beets pesto I knew I absolutely had to try it.

I love anything pesto! And beets pesto? Sounds awesome!
I modified the recipe a bit; I tossed in some basil and sun-dried tomatoes, switched out the almonds for pistachios, and omitted the cheese.
I love this pesto! It’s vibrant, tasty and makes pink pasta!
Plus it’s so easy to make, no complicated steps, and doesn’t require a lot of ingredients.

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Beetroot Pesto
INGREDIENTS

• 1 pound beets, cooked and peeled
• 1 cup basil
• ½ cup pistachios
• 2 -3 garlic cloves, crushed
• sea salt and pepper to taste
• ¼ cup extra virgin olive oil

DIRECTIONS

1. Roughly chop the beets and run them in a food processor or blender with the basil, pistachios, garlic, salt and pepper.
2. With the blender running, gradually add the olive oil.
3. Combine until smooth and pour a thin layer of olive oil over the surface.
4. Use as you would regular pesto; refrigerate or store in the freezer to keep longer.
5. Enjoy!

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