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Beetroot Pesto

Beetroot Pesto with Pistachios

Giorgos Tsoulis
This vibrant beetroot pesto with pistachios is a colorful twist on the classic pesto, blending sweet roasted beets with basil, garlic, Parmesan, and Aegina pistachios.
Creamy, earthy, and slightly tangy, it’s perfect as a pasta sauce, sandwich spread, or dip—ready in minutes and packed with flavor.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce and Dips
Cuisine International, Italian
Servings 1 jar

Ingredients
 
 

  • 400 g cooked beetroots cut into small cubes
  • 1 clove garlic
  • 10 basil leaves
  • 1 tsp salt
  • 100 ml olive oil
  • 50 g parmesan grated
  • 50 g pistachios
  • 1 tsp apple cider vinegar

Instructions
 

  • Add the beetroot cubes to a food processor and blend into a smooth purée.
  • Add the garlic, basil, salt, olive oil, Parmesan, pistachios, and vinegar. Blend until a thick, smooth paste forms.
  • Transfer the pesto to a jar and store in the fridge, or serve immediately with pasta, bread, or roasted vegetables.

Notes

Beetroot Pesto
Beetroot Pesto
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