Beet Pesto

Beet Pesto

Who says pesto has to be green? 
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  • 3 beets roasted and peeled
  • 3/4 cups nuts
  • 3 gloves of garlic peeled
  • 2 tbsp fresh chives
  • 1 tbsp lemon juice
  • 3 tsp pomegranate vinegar or white balsamic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 tbsp olive oil
  • 1/2 cup parmigiano reggiano optional


  • Add beets, nuts, garlic, chives and lemon juice to a food processor fitted with blade.
  • Process until smooth.
  • Add lemon juice, vinegar, salt and pepper and grated parmigiano-reggiano.
  • Star food processor and slowly add olive oil in a continuous slow stream.
  • Process until smooth and emulsified.
Course Condiment, Sauce
Cuisine Gluten Free, Grain Free, Vegan Adaptable
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