Name: Roasted Beet Pesto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 cup red beets (5.3 oz, about 1 medium beet), chopped; 1/2 cup (2.2 oz) walnuts; 1/2 cup (12 cl) olive oil + 1 Tablespoon; 3 cloves garlic, roughly chopped; 1/2 cup (1.8 oz) Parmesan cheese, grated; 2 Tablespoons lemon juice; Salt & pepper

Roasted Beet Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 1 jar 1x
Category: Savory
Diet: Vegetarian

A great alternative to the classic basil pesto. Vegetarian, colorful and very tasty!

Ingredients

Scale

1 cup red beets (5.3 oz, about 1 medium beet), chopped
1/2 cup (2.2 oz) walnuts
1/2 cup (12 cl) olive oil + 1 Tablespoon
3 cloves garlic, roughly chopped
1/2 cup (1.8 oz) Parmesan cheese, grated
2 Tablespoons lemon juice
Salt & pepper

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Instructions

°Preheat the oven to 375°F (190°C).
Wash and scrub the beet, and pat it dry. Peel and cut roughly into cubes, then place the pieces onto a large sheet of foil. Wrap the chopped beet in foil, making a foil packet.
Place the packet on a baking sheet place onto a baking tray and roast in the oven for 40-50 minutes, or until beets are soft. Allow to cool completely.
In the meantime, roast the walnuts on all sides in a frying pan with one tablespoon of olive oil.
Add all the ingredients except the oil in a food processor or blender, and pulse several times.
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is a little bit too thick, add some extra olive oil or water until desired consistency is reached. Season with salt and pepper and blend well.