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beet pesto sauce
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Beet Pesto Sauce

Switch up your pizza sauce routine with this vibrant beet pesto. It's got lots of color and flavor, thanks to roasted red beet, fresh chives, and lemon juice, and Parmigiano-Reggiano cheese and toasted pine nuts give it a touch of luxury.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Sauce, Snack
Cuisine: American, Italian, Mediterranean
Keyword: beet pesto, beets, pizza sauce
Makes: 1.75 cups
Cost: $7

Equipment

  • 1 Rimmed baking sheet
  • 1 Food processor
  • Cutting board and knife

Ingredients

  • 1 large (1- to 1.25-pound) red beet
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup pine nuts or walnut pieces
  • 1 large clove garlic, peeled and quartered
  • 3 tablespoons chopped fresh chives
  • ½ cup finely shredded Parmigiano-Reggiano or Pecorino Romano cheese
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • Peel the beet and cut it into 1- to 2-inch cubes. Place the beet cubes in a medium bowl and add 2 tablespoons of the oil, the salt, and 5 grinds of black pepper. Toss well to coat all the pieces, then dump them onto the prepared baking sheet and spread them out in a single layer.
  • Place the baking sheet in the oven, and roast the beet cubes for 40 minutes or until they are easily pierced with a fork. Remove the baking sheet from the oven.
  • While the beet roasts, put the pine nuts or walnuts in a small, dry skillet over high heat and toast until they are fragrant and browned in spots.
  • In a food processor, combine the roasted beets, toasted nuts, garlic, chives, cheese, and lemon juice. Pulse until everything is very finely chopped, then add the remaining ¼ cup of olive oil and process until the mixture resembles a thick, mostly smooth paste.
  • Taste and adjust seasonings as desired. Spread ¾ to 1 cup of the pesto on a 12- to 14-inch round of pizza dough, add other toppings, and bake.
  • Or, if you're not making pizza, enjoy the pesto as a snack with crackers or stirred into hot cooked pasta as a yummy vegetarian dinner.