Beetroot Pesto with Pistachios
This vibrant Beetroot Pesto with Pistachios by Chef Giorgos Tsoulis offers a delightful twist on traditional pesto, blending the earthy sweetness of roasted beets with the rich nuttiness of Aegina pistachios (you can also use regular pistachios for this recipe).
Enhanced by fresh basil, garlic, Parmesan, and a touch of apple cider vinegar, this creamy spread boasts a bold flavor and a stunning magenta hue. It’s an excellent choice for those seeking a nutritious and flavorful alternative to classic pesto.
Versatile in its applications, this beetroot pesto can elevate a variety of dishes. Spread it over crusty bread or focaccia for a vibrant appetizer, or incorporate it into a sandwich like the Mortadella, Burrata, and Pesto Focaccia Sandwich.
It also pairs wonderfully as a topping for creamy soups, such as the Veggie Cream Soup with Pesto & Dried Tomatoes, adding both color and depth of flavor. For a hearty meal, consider swirling it into a lasagna, drawing inspiration from the Veggie Pesto & Spinach Lasagna. Whether used as a dip, spread, or sauce, this beetroot pesto brings a burst of color and taste to any dish.
Enjoy!
Beetroot Pesto with Pistachios
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
Storage & Shelf Life Tips for Beetroot Pesto
This beetroot pesto typically keeps well in the fridge for 4 to 5 days, as long as it’s stored properly in an airtight container. Cover the beetroot pesto with a thin layer of olive oil on top before sealing – this helps reduce oxidation. If it smells sour or changes color significantly, it’s best to discard it.
If you want to store it longer, you can freeze it in small portions (like in an ice cube tray) for up to 2–3 months. Just thaw as needed.
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Related: Veggie Pesto & Spinach Lasagna
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