beet pesto

As I write this post I can’t take the smile off of my face.  I am literally giddy with pride.

I think I have just discovered the secret to life-long happiness.  And it involves two of my favorite things.

lovely beets.

Beautiful basil.

Beets and basil are great friends.  It just took me a while to realize it.  Better late than never!

Beet Pesto:

We made beet pesto crostini and topped the whole thing with a little goat cheese and chopped basil.  Heavenly.


Beet Pesto


Beets and basil are great friends. This recipe is a match made in heaven. Dig in!
    5 mins
    15 min
  • 3 beets, cooked
  • 2 cloves of garlic, minced
  • handful of fresh basil leaves
  • handful of fresh parmesan cheese
  • handful of toasted walnuts
  • about 1/4-1/3 cup olive oil
  • salt and peppeper to taste
  • Crusty bread
  • Goat cheese

Serves 4-6

  1. Blend everything together in a food processor. Taste test and adjust seasonings. 
  2. Slice up a baguette of bread. Spread pesto followed by goat cheese. Place in the broiler for 1-2 minutes. Serve with a basil leaf on top of each slice of bread.
  3. Enjoy!
Use this recipe as a guide and taste test as you go.

6 thoughts on “beet pesto

  1. Sherry Eldredge

    I only have pecans and candied walnuts, what is your opion on those options. I am super excited about trying this.

    1. Andrea

      Hi Sherry,

      I would definitely NOT use the candied walnuts. They will be too sweet and alter the flavor of the pesto too much. I think the pecans would be a better option (keep in mind I haven’t tested this recipe with pecans so I can’t guarantee the result) Let me know how it goes and I hope you enjoy this as much as we do. Happy cooking!


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