Description
Easy roasted beet pesto that goes with so many things, is vegan, healthy, and can be made in minutes. Add it to pasta, as a topping on pizza, spread it on sandwiches, or serve it up as a dip at parties. It’s definitely a surprising and incredible sauce that will become your new favorite!
Ingredients
Scale
- 2 medium-sized beets
- 1/4 cup + 1 tbsp olive oil
- kosher salt and black pepper
- 1/4 cup pistachios
- the juice of 1 lemon (about 1 tbsp)
- 2 cloves of garlic (minced)
- 4 fresh basil leaves
Instructions
- Roast the beets: Preheat the oven to 425 degrees F, and lay a piece of foil onto a sheet pan. Place the whole, peeled, raw beets onto the foil, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Wrap the foil up around the beets and place the pan with the foil-covered beets into the oven and bake for 30 minutes, until the beets are fork-tender. Remove and let cool.
- Make the pesto: Roughly chop the beets and add them to the bowl of a food processor along with the rest of the ingredients. Pulse until a slightly chunky, but smooth pesto forms, scraping down the sides if needed. Add a little water if the pesto looks too chunky.
- Store in a jar or airtight container for up to a week. Add to pasta, topping on pizza, spread on sandwiches, or serve as a dip.
Notes
This pesto stores great in the fridge for up to a week.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted and Blended
- Cuisine: American
