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 tablespoon olive oil
- kosher salt and black pepper – to taste
- 1/4 cup shelled pistachios
- 1 tablespoon fresh lemon juice
- 2 cloves of garlic – peeled and minced
- 4 fresh basil leaves
Instructions
- Roast the beets: Preheat the oven to 425° 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
- Use good quality ingredients for the best flavor.
- Roast the beets until tender, allow to cool and blend.
- Storage: This pesto stores great in the fridge for up to a week in an airtight container. Freeze it by portioning it into ice cube trays, freeze, then place the frozen cubes of pesto into a freezer safe bag or container and freeze for up to 3 months. Defrost overnight in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Healthy Dressings and Sauces
- Method: Oven
- Cuisine: Italian
