Beet Pesto Pasta

By: Krolls Korner

10 Comments

Updated: 03/07/2023

Beets are always so messy but I love cooking with them because they have such a pretty color and they are too healthy to ignore.

With beets containing antioxidants and phytochemicals. and aiding in supporting liver health and lowering blood pressure these messy root vegetables are a-maz-ing. 

I made this recipe back in June of 2015 and wanted to retake the pictures and update the recipe a little – I had forgotten how tasty this recipe is! 

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4 from 6 reviews

Beet Pesto Pasta

Servings: 4 people

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Vibrant and full of nutrients! This beet pesto is a great alternative to the classic basil pesto. It's vegetarian, colorful and very tasty.

1/2x1x2x3x

Ingredients

• ▢ 3 beets (washed)
• ▢ 1/2 box of bow tie pasta
• ▢ 3 tsp. garlic (chopped)
• ▢ Juice + zest of 1 lemon
• ▢ 1/2 cup pine nuts
• ▢ 1/3 cup Olive oil
• ▢ 1 cup grated parmesan cheese
• ▢ 2 Tbsp. red wine vinegar
• ▢ salt and pepper to taste

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Instructions 

• Bring a pot of water to a rolling boil and place the cleaned beets in for 30-40 minutes, or until soft. Fork should easily poke through the beets. While the beets are cooking, bring another pot of water to boil to cook the bow ties.
• Once cooked, drain beets and carefully peel the skin off. Chop the beets and place into a food processor. Add in all of the ingredients, except the cheese, and blend until smooth. Add more olive oil if needed.
• Once bow ties are cooked, mix the beet pesto in with the drained noodles. Add the cheese and serve immediately.

Notes

You will have extra pesto. Save for up to 5 days.

Use pre-cooked beets if you’d like (I prefer the “Love Beets” brand)

© Author: Tawnie Graham of Kroll’s Korner

Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!