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A photo of pink red beet pesto in a small mason jar.
Print Recipe

Roasted Beet and Walnut Pesto

This pesto features roasted beets and crunchy walnuts — a twist on a classic.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: Beets, Pesto, Roasted Beets, Sauce
Servings: 1 cup

Equipment

  • 1 Sheet pan
  • Aluminum foil
  • food processor or blender

Ingredients

  • 1 medium beet
  • 3 cloves garlic
  • 1/2 cup walnuts toasted
  • 1/2 cup Parmesan grated
  • 1/2 cup olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed

Instructions

  • Preheat oven to 375°F. Peel & chop beets into 1-inch cubes; wrap in aluminum foil and place on a baking sheet. Roast for 1 hour. Completely cool.
  • Mix beets, garlic, walnuts, Parmesan and lemon juice in a food processor until chopped into very small pieces. While processor is running, slowly add olive oil until mixture is smooth.
  • This pesto can be stored in the refrigerator for about a week.

Notes

Did you make Roasted Beet and Walnut Pesto? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.