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 at