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Roasted Beet Pesto

by Okanagan Nutrition

Who doesn’t love a good pesto!?

Unfortunately, most recipes call for parmesan cheese. Thank goodness for nutritional yeast, as it is an easy sub for the classic parmesan for a vegan friendly pesto.

Why the beets?

Well … I had a lot of beets on hand! The beets also give the pesto a bit more of an earthy flavour and gives the pesto a gorgeous rich, burgundy colour.

I used walnuts in this recipe because it is what I had on hand, but you could definitely use the classic pine nuts instead.

Roasted Beet Pesto

Who doesn’t love a good pesto!? Unfortunately, most recipes call for parmesan cheese. Thank goodness for nutritional yeast, as it is an… Vegan Roasted Beet Pesto European Print This
Serves: ~ 1 cup Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 large beet (2 small), cubed (want 1/2 cup roasted)
  • 1 tbsp oil (olive oil or avocado oil)
  • 2 cups basil
  • 3 tbsp walnuts (or pine nuts)
  • 4 cloves garlic
  • 2 tbsp lemon juice
  • 3 tbsp EVOO or avocado oil
  • 4 tbsp water
  • 4 tbsp nutritional yeast

Instructions

Preheat the oven to 375 degrees Fahrenheit. 

Toss cubed beets in 1 tbsp oil and a sprinkle of salt. You want about 1/2 cup worth of cubed beets to add to the pesto mixture! Place beets on a baking sheet and roast for ~30-40 minutes. You want them to be fork tender. 

Once beets done, add all of the ingredients into a food processor or blender. Blend until desired consistency reached. You may add more water if needed. You will have to stop and scrap down the sides of your blender or food processor a few times! 

Serve and enjoy with toast, crackers or pasta! 

 

 

 

 

 

Notes

Wanting to avoid the oil? You can simply sub the oil for water OR vegetable broth.

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