Prettiest summer pink pasta made with the best beet pestoš©·
I can't get over the amazing flavor of this versatile pesto
I threw together this simple beet recipe last summer and fell in loveā¦ š„°. I always see pine nuts or walnuts for the nut portion of pesto recipes. Well, today itās something totally different. Letās get seedy!
This vibrant beet pesto sauce is so perfect for summer and now that weāre in the thick of it and beets are abundant, letās get cookinā.
Itās a refreshing and wonderfully nutritious addition to your favorite pasta, wraps, or even as a dip. You could even use it as a sandwich spread. Can you imagine making a grilled cheese with this addition? I can!
Beet nutrition
Beets are a serious powerhouse of nutrients, rich in folate, manganese, potassium, and Vitamin C. Health benefits include supporting blood pressure, enhancing athletic performance, fighting inflammation, and promoting brain health. I am focusing a lot on brain health these days, so pile the beets on!
I know that not everyone loves beets. My daughter thinks they taste too earthy. It took me many years to get back in the beet groove due to the memory of the canned beets I had to eat as a kid.
I decided to try sunflower seeds for this recipe. I was NOT disappointed!
Give this recipe a try and see if it changes your mind about beets! I think my daughter needs to give it a try and see if she becomes a fan.
Beet Pesto Sauce
Ingredients
1 cup sunflower seeds, shelled
Juice of 1/2 lemon
3 tablespoons extra virgin olive oil
3 steamed or roasted beets (skin removed)*
1/4 cup parmesan cheese (plus extra for topping, if desired)
2 garlic cloves
2-4 tablespoons filtered water or reserved pasta water (if making for pasta) to thin out the sauce
Salt and pepper to taste
*Trader Joeās has cooked beets in their produce section for those days you need to go extra quick and easy*.
Instructions
Start by steaming or roasting the beets and removing their skins. I wrap my washed whole beets in aluminum foil, drizzled with olive oil. Cook at 400Ā°F / 200Ā°C for about 40 minutes until a knife pierces the beets easily. Once cooled, run under cool water while removing skins.
Add all ingredients to a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve the desired consistency.
Taste and adjust with salt and pepper. My FAVORITE part! For an extra burst of flavor, you can add more parmesan cheese.
Pour over your favorite healthy pasta. I like to use a gluten-free pasta like a chickpea or lentil variety. Add a handful of fresh summer greens, such as arugula or spinach to the hot pasta and let it wilt from the heat.
Other ways to use this sauce:
Use as a spread in wraps or quesadillas with grilled summer vegetables.
Serve as a dip with fresh, crunchy summer vegetables like cucumber slices, bell pepper strips, or carrot sticks.
Top your baked potato with this sauce for an amazing pink tater.
Beet toast anyone? Top some toasted bread with beet pesto, avocado, and feta cheese.
Use as a dip for tortilla chips.
Tips:
For a zesty summer flavor, add an extra squeeze of lemon juice.
Incorporate fresh summer herbs like basil or mint to enhance the freshness. Start with just a little, and taste test so you donāt overpower it with the herby taste (unless you want to).
Store any leftover sauce in an airtight container in the refrigerator for up to a week.
Let me know in the comments if youāre going to make it and share adjustments you might make to the recipe. I am always looking for feedback and suggestions.
Know anyone who might LOVE this recipe? Go ahead and give it at share!
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Until next timeā¦
Cheers to a healthier and happier you with beets!
Wow. Lovely.