Beet Pesto Sauce
I can honestly say this was ONE of the most delicious pasta dishes I’ve ever had. There is nothing I love more than creating a dish that looks AND tastes this good…
Believe it or not, this recipe was super easy. I’ve always loved trying different versions of pasta sauces. I can’t deny my love for classic marinara but it can often be so acidic…beets are a great alternative!
This beet pesto sauce is packed with vitamins and minerals from the beets and healthy fats from the walnuts and EVOO. Plus the texture was so smooth, creamy, and nutty!
Ingredients:
4 beets (roasted or steamed)
4 cloves of garlic
3-4 tablespoons of extra virgin olive oil
2 tablespoons of red wine vinegar
1 1/2 teaspoons of red chili pepper flakes
1 teaspoon of salt
1/2 cup of walnuts (almond or pine nuts would work too!)
Feta cheese
Fresh Dill
Pasta of choice
Prep:
Cook your beets. I cut and trimmed the leaves and ends and drizzled with a little Olive Oil. Then, individually wrap them in tin foil, and roast on 400 degrees for about 50 minutes. Once they’re done, I cut them in thirds to process easily in the blender.
Cook 1/2 pound of your favorite pasta al dente. Save a little bit of the pasta water while its cooking, this will help to break up the beet pesto. Set pasta aside and drizzle with a little olive oil. I used a white linguine because I really wanted to taste the flavor of the beets!
In a blender (I used my NutriBullet) pulse the walnuts and garlic. Then add your beets, red wine vinegar, olive oil, salt, and red chili pepper flakes. Blend until smooth and creamy.
Mix the pesto with the linguine. Use a little bit of the pasta water you reserved to break up the sauce if need be.
Mix together fresh chopped dill, feta cheese, and olive oil to crumble on top of the pasta and serve.
That color though…enjoy!