Roasted Beet Pesto

Roasted Beet Pesto - - - >

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. It 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.

Roasted Beet Pesto - - - >

Get your beet on!

Roasted Beet Pesto - - - >

Roasted Beet Pesto

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Author: Julia


  • 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.


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  1. Tieghan

    Beet root pesto? Not gonna lie this one is new to me. I am not the biggest beet root person, but I think that is only because I have only ever tried the canned one and it was just not good. I love pretty much every single veggie there is, so maybe with all the cheese, the walnuts and tossed with pasta I would love this too! I have to try it soon!

    Oh and writers block? Happen all the time over here!

    1. Julia Post author

      Ohhhhh girl….ooooooooooohhhhh giiiiiiiirl! You quit those canned beets, stat! Real roasted beets are a) much tastier, b) have more nutrition than canned, and c) you can make cool things with them, like pesto. Anywhoooo, the pesto isn’t very beet-y, so those who are beet averse will still enjoy it. Grrrenteed 😉

    2. Mary McCutcheon

      Had it on a pizza at a CSA night and it was everyones favorite. Almost sweet with the cheese, etc. Making it now!

  2. DessertForTwo

    Here’s the deal: the greater the recipe is, the less I have to say about it. I don’t know why. When I have something so-so to post, I’m FULL of words. Sometimes, we just let the food photos do the talking? I feel ya.

    I just made Heather Christo’s beet pesto and I’m in love! I have another jar in the fridge-hooray!

    1. Julia Post author

      Oh MAN! I wish I had looked at Heather’s before making this! When I made it, I was all…mmmmkkaaaaaaaay, a little thisssss…a little thaaaat…wish someone like Heather Christo were here to be my beet pesto consultaaaant. Yeaaaah. I’m the same way, when I love a food stuff, I get all choked up about it…but when I’m just so-so about a recipe, I compensate with words. Should I be confessing this on my own food blog? Hmmmmm….

  3. Abby

    It’s so preeeetttty! Music gets me in the mood too…err..omg to write that is!! haha. This sounds so tasty, make my noodles all pretty in pink. WHy does everything I type sound so wrong lol!

  4. Kelli @ The Corner Kitchen

    Ok, this pesto is just straight up gorgeous! I love roasted beet BIG time. I can’t believe I never thought about making a pesto like this…but, I’m sure glad you did 🙂

    Oh, and writers block….it’s a regular thing over here. You’re not alone.

  5. Julie

    Beet pesto? ROASTED beet pesto?? Oh. My. Gosh. Where little odd one doesn’t like beets (or does her man), her daddy and I LUV the things. So, I need to make this pronto-tonto. I have a long list of things to make when you come to live with us. Starting with pimento cheese. 🙂

  6. stephie @ EYHO

    Muse. Yes. F+TM. EVEN MORE YES. Girl crush on Florence, truth. Have you ever seen her MTV unplugged performance? Alex downloaded it one day and we watched it and OH BOY it was the best thing ever. You must find it.

  7. carrie@bakeaholicmama

    Really there is nothing on this earth right now that I want more than this pesto. The color is stunning, and it sounds delicious. (I have a major obsession with beets)

    As for the writers block… I am not much of a writer, this is what I struggle with the most on my blog. I have writers block almost every single day! So yeah…I get it.

  8. Heather @ Kiss My Broccoli

    Where is a bunch of beets when you really NEED them?! This is happening…oh yes, mark my words…just as soon as I can get back to the market! I spotted some last weekend and thought my gut was telling me to get them, but I was like, “oh no gut…you already have two bunches of kale, zucchini, and half the tomato stand” (obviously I’m going through a severe seasonal denial period right now! ;)) Guess my gut knew what she was talking about! Lol

    Oh and about that whole writer’s block thing? I could have used some Muse inspiration on Saturday night when it took me something like FOUR HOURS to type up a post about pancakes! Oy!

    1. Julia Post author

      Yup, right around 4 hours is what it takes me when I have writer’s block. Especially when I divert myself to youtube for inspiration – post-writing can last a lifetime! So glad there are folks out there who can relate 😉 Let me know when you try the pesto!! 🙂

    1. Julia Post author

      Hi Brenna, I’ve never tried the recipe using anything other than walnuts, but you could try using pine nuts or almonds. I’m not sure the exact amount you would want to substitute in, but it’s worth a try. Let me know how it turns out!

    1. Julia Post author

      Hi Elizabeth! You can definitely freeze the pesto and break it out around Thanksgiving! Just be sure it’s in an air-tight container or freezer zip-locks and you’ll be good to go. When you’re ready to thaw it, I would recommend putting it in warm water or leaving it at room temperature (as opposed to microwaving it). Enjoy!

  9. Natasha

    Hi Julia,
    I can’t wait to make this for my husband and I. Im just wondering, how long does it last in the fridge do you think? 🙂

  10. Kuki

    Totally new to beets, this might be a dumb question but it doesn’t say to peel the beets first…should I not? I’m assuming I should peel them before chopping/roasting?

    1. Julia Post author

      Hi Kuki, not a dumb question at all!! I peel the beet before chopping it. I’ll make that note in the recipe. Hope you enojoy!

  11. Svenja M

    That beet pesto has totally rocked my week so far! I made a huuuuge jar and I’m already halfway through. With my pasta, on a sandwich, this glorious smooth pink deliciousness has been practically on everything I ate. And I love it. This will be a staple in my fall and winter kitchen!!! THANK YOU SOO MUCH for sharing the recipe with the world.
    P.S. even my 17-yo roommate is digging through his pasta right now and loves it as well. And you can probably imagine 17-year-olds are not particularly fond of beets 😉

    1. Julia Post author

      I’m so happy to hear you and your roommate are enjoying the pesto!! It’s one of my all-time favorite condiments. Thanks for stopping in and for your kind feedback! xo

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  13. Courtney

    Oh my GAWD! So good I wish I made double cause I’m just eating it with a spoon. I used pine nuts instead of walnuts cause I had them. Going to put it on a cauliflower pizza crust and add feta and spinach. Should be so pretty and YUM!

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  15. Kat D

    Can this recipe be frozen for future use? I would love to have this on hand during the winter months 🙂 Love beets!

    1. Julia Post author

      Hi Kat,

      I’ve never frozen hummus so I can’t say how well it turns out when it’s thawed, but I would think it would work out okay. I don’t think the flavor will be super optimal after thawing, but it’s certainly worth a try! Let me know if you do it, and how it turns out 🙂

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  17. Bob Chance

    Being a vegan, had to make an adjustment to this recipe. Firstly I didn’t have any walnuts so I used pecans, unroasted. Instead of Parmesan cheese, which is terribly bad for you anyway and some of the cheaper brands use a percentage of wood filler, I used a couple of tablespoons of Nutritional Yeast Flakes. Spooned the pesto over some cooked tri-color veggie noodles and went to town. My wife said it was a ten-star dish.

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  26. Ed

    Way too much garlic, no sexy vampires are coming round to mine for Valentine’s Day this year !

    Otherwise delicious, I would reduce the amount of garlic and maybe sauté it until golden.


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  28. Kristin

    Since the beet is steamed inside the foil packet rather than being roasted open (where it would caramelize) could you get a similar result steaming a beet in an instant pot rather than the oven?

  29. Minnie

    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.

    1. Julia Post author

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

  30. Ann

    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..

    1. Julia Post author

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

  31. Laura

    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!

  32. Erin

    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! ❤️❤️❤️

    1. Erin

      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!

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