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
Prep Time: 5 mins Cook Time: 15 min Serves: 4-6
- 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
Preparation
- Blend everything together in a food processor. Taste test and adjust seasonings.
- 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.
- Enjoy!
Notes
Use this recipe as a guide and taste test as you go.
I love beets! The kids love beets! – I’m making this next weekend 🙂
This is heaven. I simply love beets, especially roasted, but never thought of making a pesto. Brilliant!
I REALLY want to make this. Any suggestions for a nut-free version? I’m allergic to tree nuts 🙁
This would taste awesome even without the nuts! You can sub sunflower or sesame seeds though! Let me know how it turns out.
I only have pecans and candied walnuts, what is your opion on those options. I am super excited about trying this.
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!