Pasta with Pink Beet Pesto

Name: Pasta with Pink Beet Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300g pasta of choice; 2 medium cooked beets, peeled and chopped; 50g walnuts, toasted; 50g parmesan cheese, grated; 1 clove garlic; Juice of 1 lemon; 1/4 cup olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Clean Healthy Meals Collection

I absolutely love making Pasta with Pink Beet Pesto! The vibrant color and unique flavor of the beet pesto make this dish a true showstopper at any dinner table. With just a handful of ingredients, it transforms regular pasta into something extraordinary. I love how the earthiness of the beets complements the creaminess of the sauce, creating a delightful balance. It's a fantastic way to incorporate more vegetables into my meals while still indulging in a hearty pasta dish that everyone will enjoy.

Created by

Isabella Clark

Last updated on 2026-01-07T10:21:34.448Z

When I first tried this Pasta with Pink Beet Pesto, I was blown away by not just the color, but the flavor as well. I love experimenting with fresh ingredients, and this recipe encourages just that. The earthy sweetness of the beets paired with the crunch of walnuts creates a fantastic texture that I can’t get enough of!

I’ve found that using freshly cooked beets makes a significant difference in the taste and creaminess of the sauce. A little squeeze of lemon at the end brightens everything up, making this dish a perfect balance of flavors every time I make it.

Why You Will Love This Recipe
Vibrant color that brightens up any plate
Unique flavor profile with earthy beets and creamy texture
A healthy twist on traditional pesto that everyone can enjoy

The Magic of Beets in Pesto

Using beets as a base for pesto not only contributes to the beautiful pink hue but also adds an earthy sweetness that balances the flavors. The natural sugars found in beets caramelize slightly when blended, further enhancing the depth of flavor. This transformation allows the dish to stray from traditional pesto, making it a refreshing take that even beet skeptics may enjoy. The vibrant color is more than just visual; it elevates the overall dining experience.

When selecting beets, look for ones that are firm and smooth-skinned to ensure freshness. Older beets can be woody and less flavorful. For this recipe, cooking the beets until tender—typically 30-40 minutes when boiling—ensures they blend smoothly into the pesto. If you're short on time, you can also use pre-cooked or vacuum-sealed beets available at many grocery stores. Just be sure to adjust seasoning to account for any added salt in pre-packaged versions.

Perfecting Your Pesto Consistency

Achieving the right consistency for your beet pesto is crucial. It should be creamy and smooth, but if it's too thick, it can cling to the pasta rather than coat it evenly. Start by adding a splash of reserved pasta water after blending, which helps to emulsify the sauce. If you find yourself with a dryer consistency, drizzle in olive oil slowly while the processor runs until you reach the desired creaminess. Remember, a little pasta water goes a long way, so add it sparingly.

One common troubleshooting tip is to avoid over-processing the beet pesto, which can lead to a gummy texture. Aim to pulse until just smooth; the remaining bits of walnut and beet provide interesting texture and enhance the overall mouthfeel of the dish. If you want to elevate the flavor even more, consider stirring in a teaspoon of nutritional yeast for an extra cheesy taste without dairy.

Ingredients

Ingredients for Pasta with Pink Beet Pesto

300g pasta of choice
2 medium cooked beets, peeled and chopped
50g walnuts, toasted
50g parmesan cheese, grated
1 clove garlic
Juice of 1 lemon
1/4 cup olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Instructions

Steps

Cook the Pasta

In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and reserve some pasta water.

Make the Beet Pesto

In a food processor, combine cooked beets, walnuts, parmesan cheese, garlic, lemon juice, and a pinch of salt. Pulse until smooth. With the processor running, slowly drizzle in the olive oil until the mixture is creamy.

Combine Pasta and Pesto

In a large bowl, combine the drained pasta with the beet pesto. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper.

Serve

Plate the pasta and garnish with fresh basil leaves and extra parmesan if desired. Enjoy your vibrant and delicious dish!

Enjoy!

Pro Tips

For an even richer flavor, try adding a bit of crumbled feta cheese for a salty kick, or mix in some arugula for a peppery contrast. Additionally, you can substitute the walnuts with pine nuts or almonds for a different nutty flavor.

Serving Suggestions

To enhance the dish, consider pairing it with a simple side salad featuring arugula or spinach, which adds a peppery bite that contrasts beautifully with the sweet beet flavors. Toss the greens with a light lemon vinaigrette to maintain the dish's freshness. Also, feel free to top the pasta with additional toasted walnuts or seeds for added crunch, which can elevate the texture and dining experience.

For a more filling meal, serve the pasta alongside roasted vegetables such as asparagus or zucchini. These earthy vegetables complement the flavor of the beet pesto and create a balanced plate. You could also grill some shrimp or chicken on the side for an added protein boost. The versatile nature of this dish allows for endless variations, so don’t hesitate to personalize it to your tastes.

Make-Ahead and Storage Tips

This Pasta with Pink Beet Pesto can easily be made ahead of time, making it perfect for meal prep or entertaining. The beet pesto can be prepared and stored in the fridge for up to 3 days in an airtight container. This also allows the flavors to meld together seamlessly. Just give it a good stir before mixing with freshly cooked pasta to reinvigorate its texture and taste.

For longer storage, the beet pesto freezes exceptionally well. Pour it into ice cube trays for convenient portioning, and when ready to use, simply thaw the desired amount in the fridge overnight. However, it’s best to add the pasta fresh to ensure that it stays al dente and maintains the right texture. By preparing components ahead of time, you can whip up this colorful dish in no time.

Questions About Recipes

→ Can I use raw beets instead of cooked?

While you can use raw beets, cooking them first makes them much sweeter and creamier when blended.

→ Is this recipe vegan?

This recipe includes parmesan cheese, but you can easily make it vegan by omitting the cheese or using a dairy-free alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I freeze the beet pesto?

Yes, you can freeze the beet pesto! Just store it in an airtight container or ice cube trays for easy portioning.