Beetroot pesto – a twist of a classic! Great with chicken, pasta and or as a sandwich spread. Next time you make an avocado toast, spruce it up with a dollop of this beetroot pesto!
Something I’ve learned in the last year is that a pesto is not limited to the classic combination of basil and pine nuts. There are many different variations you can make. So far I’ve made pestos with spinach pesto, parsley almond pesto, rocket pesto and even nettle pesto(!). But so far one of my favourite pestos is this delicious beetroot pesto. It is so so so deliciously scrumptious that I literally eat it by the spoon every time I make it!
Traditionally pine nuts are one of the main ingredients in a pesto, but it works just as well using different seeds and nuts such as sunflower seeds, pumpkin seeds, almonds or walnuts!
In this beetroot pesto I’ve used pumpkin seeds, as it has a lovely nutty flavour that goes beautifully well together with the slightly earthy beets! Another added bonus is that pumpkin seeds are a very good source of some immune boosting zinc and vitamin E, which is important for heart health and for healthy skin!
Pesto is something I think everyone should have in the fridge all the time, as you can jazz up basically anything with a pesto. Have it with some left-over chicken, use it as a spread on bread (try it on avocado toast, it’s amazing!), add a good dollop to your salad or have it with pasta for an extremely quick, easy and delicious dinner!
Or you could just eat it by the spoon as I do. Because it’s so darn good.
- 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