Beetroot Pesto

195/365 Beetroot Pesto Spaghetti #mostly365

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.

Ingredients for Beets Pesto Beetroot Pesto

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.

193/365 Beets #mostly365 Cooked Beets
Beetroot Pesto

  • 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


  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!


Dinner - Beetroot Pesto Pasta

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  • Reply Sophiesfoodiefiles

    I made your tasty bestrooit pesto & it was truly divine: really fabulous even! MMMMMM!

    26 August, 2013 at 9:40 am
    • Reply Elsa

      Ooooh I’m so happy you like it. I loooove that pesto but I know it’s not for everyone… you know, beets and all! Makes me want to make some right now! 🙂

      27 August, 2013 at 7:18 pm

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