Vibrant Beet Pesto Served with Pasta and Goat Cheese
Recipe Type: Main, Primi
Cuisine: Italian
Serves: 4-5 servings
Earthy and sweet beets make a great pesto that comes out flavorful with a little tasty kick of garlic. It is great on pasta, pizza, and sandwiches.
  • 1 can {about 14 oz} sliced canned or already cooked beets
  • ½ cup grated parmesan cheese
  • ½ cup walnuts {other nuts work too, just not peanuts!}
  • 3 cloves of garlic
  • 1 tbsp olive oil
  • salt, pepper, and crushed chili flakes to taste
  • 1 lb spaghetti
  • ¼ cup goat cheese
  1. First, bring a large pot of water to a boil, and cook spaghetti according to package directions.
  2. While the pasta cooks, combine the beets {no liquid}, parmesan, nuts, garlic, olive oil, and seasonings to a food processor, and blend until smooth. Add in a little bit of the liquid from the beets or some additional olive oil if it's too thick or grainy.
  3. When the pasta is cooked, drain, keeping a little bit of the pasta water just in case, and transfer to a large bowl. Add in the pesto, and toss everything together until the sauce is evenly coating the pasta. If it's too thick, add a little bit of the reserved cooking water and toss some more.
  4. When ready to serve, divide into plates, top with goat cheese, and enjoy!
Recipe by Honest Cooking by Mercato Fabbrica at