This is a great recipe that uses up any beets in your refrigerator and can be a substitute for any green pesto. It is earthy, refreshing, and delicious on so many dishes. You can even enjoy it as a dip with crackers or vegetables. Beets are packed with vitamins, iron, and are great to help circulation and blood flow!
For this recipe, you will need:
- Beets: these will need to be boiled, but can be done in advance and stored in the refrigerator
- Olive Oil: I like to use extra virgin olive oil since it’s not refined or processed
- Walnuts
- Lemon Juice
- Garlic
- Basil: fresh is best for this
- Salt: add this in at the end to taste
Tips:
- If pesto is too thick, add in a a little extra olive oil or splash of water (start with 1 tsp and add more as needed)
- Color may vary depending on if you’re using red or golden beets (I used a mix)
- Enjoy on a homemade pizza, on avocado toast, or with vegetables
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 1 week!
Easy Beet Pesto
Cooking & Baking Supplies
- Food Processor
Ingredients
- 1 cup boiled beets, diced
- 1/4 cup olive oil
- 1/4 cup walnuts
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 4 basil leaves
- salt to taste
Instructions
- Bring 6 cups of water to a boil, then add in beets (keep skin and part of the stem on) and boil for approximately 40 minutes or until they are soft.
- Remove beets, let cool and peel off skin, then dice.
- Add all ingredients into a high speed blender or food processor and blend until pureed and smooth (add 1 tsp at a time of water or oil if pesto is too thick).
- Remove from the food processor and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
