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Roasted Beet Pesto

Roasted Beet Pesto Sauce with walnuts is a superfood sauce perfect for pasta, sandwiches, pizza…anywhere a pesto can go!
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There’s a roasted beet pesto on the schedule.

But first, I want to discuss my writer’s blockage. Do they make a drain-o for that? It happens. On the reg. Sometimes the words are fertile and abundant.

Sometimes they’re an endangered species in a Salvador Dali painting. Whoa, that’s extreme. Sometimes it takes a lot of music to talk about beet pesto. Or a lot of wine. Or both plus a little flashdance.

In actuality, It took me a Muse and Florence + the Machine youtube video marathon to get me here. And people, that can be a dark, dark place. But also very beautiful.

It can be a process. You’d think a beet pesto discussion would come naturally. But it can require some really, really weird rock videos.  Nothing like Muse to be my creative muse.

Okay, honestly, it also took me a little this, this, and this, too. Maaaaaybe a little this. All things in balance, folks. All things in balance. This too. What can I say, I’m a sucker for plaid.

Told ya. Takes an army.

Do you think Florence ever gets writer’s block? Doubtful.

And beet pesto…it kinda speaks for itself.

I could have saved you a lot of word-reading and youtube watching had I just said that at the beginning, but really, beet pesto is its own thing and it’s really very tasty. I

t doesn’t taste beet-y the way…beets do. It tastes nutty, creamy, and it’s great for you. If you’re a sauce person, like me, you’ll spoon feed it to yourself before it can see the likes of pasta noodles.

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Get your beet on!

More Pesto Recipes:

Roasted Beet Pesto - - - >

Roasted Beet Pesto

Course: Sauce
Cuisine: American
Keyword: beets, pesto, walnuts
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Author: Julia

Roasted Beet Pesto Sauce with walnuts is a marvelous sauce for anywhere a pesto can go.



  • 1 cup red beets chopped and roasted (about 1 medium beet)
  • 3 cloves garlic roughly chopped
  • ½ cup walnuts roasted
  • ½ cup parmesan cheese grated
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste


  1. Preheat the oven to 375 degrees F.
  2. Wash and scrub the beet and pat it dry. Peel and chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet.
  3. Place the packet on a baking sheet.
  4. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out.
  5. Allow beets to cool completely.
  6. Add all ingredients except for the oil to a food processor or blender and pulse several times.
  7. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.

Roasted Beet Pesto Sauce with Walnuts - put it anywhere a pesto can go!

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Kristina Lewis

Friday 26th of March 2021

I tried this recipe as my sauce on a beet, arugula and goat cheese pizza and it was SO DELICIOUS!! I added a bit more garlic than the recipe calls for, because I just love garlic. Don’t be afraid of this recipe if you don’t like beets. These flavors are so zesty, savory and really pop.


Saturday 27th of March 2021

Hi Kristina!

Wahoooo!! I'm so happy you like it! Love the idea of adding more garlic :) xoxoxo


Tuesday 1st of October 2019

I LOVE this recipe!! It’s been a staple in my kitchen for at least a year. I’ve made it with golden beets, depending on what’s handy, but the red beet pesto is very visually appealing. My favorite use for it is on avocado toast as a spread beneath the avocado. Such a delicious way to get a good helping of potassium every morning! ❤️❤️❤️


Wednesday 2nd of October 2019

I'm so happy to hear it, Erin! Love the idea of aged gouda and pine nuts..I'll have to try that as well! :D xo


Tuesday 1st of October 2019

Oh, and: I usually use aged gouda (yum!) and sometimes pine nuts instead of walnuts, and I always roast the beets in a cast iron skillet with a slightly vented lid. They come out perfectly every time. ? Thank you for sharing this recipe with the world!


Saturday 8th of June 2019

Delicious! I used toasted pecans - so fabulous. I over processed in the Vitamix so it's the consistency of pudding, but I'm going to enjoy every bite! Great recipe!


Tuesday 4th of June 2019

Wow! just ran across your site googling around for interesting pizza ideas. I've made plenty of pestos before but never Beet Pesto. I will definitely try this. However, I will change the way you do the roasting. My view is that if you wrap things in foil they won't actually roast, they will steam. For more flavor I always roast veggies uncovered, tossed with a little oil spread out on a baking sheet til they get some browning, flipping or stirring as needed. I often add fresh garlic, kosher salt and fresh ground pepper. So yummy. But this Beet Pesto will get made soon in my kitchen. Great idea! I also will try your Kale & Goat Cheese Pizza. Thanks..


Thursday 6th of June 2019

I'm so thrilled to hear you'll be trying the pesto and the pizza! Love your roasting idea! Hope you enjoy, Ann! xo


Tuesday 7th of May 2019

Loved this! Made it with golden beets to deceive my "beet-hating" bf, who is actually is just weary of the bright red colour and is fine with candy cane beets and golden beets. Made a double batch, didn't peel the beets as they were farm fresh and the skin was very thin and soft, used pecorino romano instead of parmesan since I'm a fan of use-what-you-have, omitted the salt due to saltiness of the pecorino, only used 3 garlic cloves since they were all I had left but then replaced 1/4 of the overall olive oil with garlic infused evoo. So delicious! Used it as a base on our homemade pizza and topped with black olives, chevre goat cheese, and zucchini rounds. Plan on using it as a dip with celery in lunches this week, and also as a sauce in my Buddha bowls.


Tuesday 7th of May 2019

Ooooh all of that sounds so tasty! Now I'm inspired to make it with golden beets! Thanks for the sweet note, Minnie! xo

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