Roasted Beet Pesto
Roasted Beet Pesto Sauce is a marvelous nutritious sauce that can go anywhere a regular basil pesto can go.
Servings: 1 1/2 cups
Calories: 205kcal
Ingredients
- 1 medium-sized red beet chopped and roasted (about 1 cup)
- 3 cloves garlic roughly chopped
- ½ cup walnuts*
- 1 cup parmesan cheese grated
- ½ cup olive oil
- 2 Tbsp fresh lemon juice***
- Salt to taste
Instructions
- Preheat the oven to 375 degrees F.
- 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. Place the packet on a baking sheet. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out.
- Allow beets to cool completely.
- Add all of the ingredients except for the oil to 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 too thick for your blender to process, add a small amount of water until desired consistency is reached.
- Use the beet pesto sauce in pastas, on pizza, sandwiches, burgers, and more!
Notes
*If you'd like, you can roast the walnuts for 5 minutes at 350 degrees Fahrenheit for additional flavor.
**You can use avocado oil instead of olive oil if you prefer.
***Cider vinegar or rice vinegar can be used as a replacement for the lemon juice.
Nutrition
Serving: 1of 8 | Calories: 205kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Fiber: 1g | Sugar: 1g