Beet pesto – a twist of a classic! Great with pasta and or as a sandwich spread. Next time you make an avocado toast, spruce it up with a dollop of this beetroot pesto!
Traditionally, pesto is made with basil, pine nuts, garlic, oil and parmesan, but there are many other variations of pesto! I like to make parsley almond pesto and green pea pesto, but right now I’m all about making beet pesto!
Beet pesto is perfect to use as you would any pesto – serve it with pasta, slather it on a piece of bread, add a dollop to a salad or mix it with roasted potatoes and serve as a side dish.
BEET PESTO – THE BASICS
This beet pesto has pumpkin seeds as a base instead of the traditional pine nuts. They add a wonderful nutty flavour that goes well with the slightly earthy and sweet beets! Pumpkin seeds are loaded with vitamin E, a fat soluble vitamin which works as a antioxidant that can promote good cardiovascular health and can help to fight free radicals which can keep your skin in good condition. Pumpkin seeds are also rich in zinc, a mineral important for healthy hair, nails and skin and for a strong immune system.
This beet pesto also has garlic in it, which adds great flavour, and as the garlic is raw, its antiviral properties will stay intact!
Olive oil adds plenty of heart healthy monounsaturated fats. There is also a squeeze of lemon in it for acidity and freshness, and a handful of grated pecorino or parmesan. A few reviewers on pinterest have used nutritional yeast instead of cheese for a dairy free version! I haven’t tried myself (yet) but I believe it would great!
This pesto will stay fresh up to 3 days, and great to add to salads, sandwiches or roasted spuds.
Or you could just eat it by the spoon as I sometimes do. Because it’s really that good!
If you make this recipe, let me know! Comment, rate it and don’t forget to take a picture and #nutritionistmeetschef!
WATCH HOW TO MAKE BEET PESTO
- 300 g boiled beetroots
- 100 g pumpkin seeds
- 2 garlic cloves
- 75 g grated pecorino cheese (or parmesan)
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
Combine all ingredients in a food processor and blend until smooth.
Add salt and pepper to taste
Serve with pasta, chicken or have it on a sandwich.
*Can be substituted with parmesan