Bangin’ (Vegan) Beet Pesto
To be honest, I’ve totally been on a pesto craze as of late. I’ve also been on a beet pesto too if we’re getting specific! It’s ridiculously easy that anyone can do it, and it’s a one dish staple that you can use throughout the week, not just on pasta but on salads, proteins, toasts, etc. I wanted to get creative since i accidentally ended up with a TON of beets, so I thought let’s turn this into a fun pasta sauce!
Just Eat the Beet!
Beets are super nutrient dense for very low cals, they’re great for anti-inflammatory purposes, and they also can help digestive health (thanks to the high fiber count!) So naturally, I love this veggie so much! Can some more info on the benefits of beets in this article from HealthLine. Only disclaimer is that the red potency in beets gets EVERYWHERE. But this is also fun for a pink and red hue in your food, too!
The best thing about this sauce is that it’s an amazing compliment to any dish, as I mentioned above. I prefer to make this on a Sunday and have to add some pizazz throughout the week. This can be used as a pasta sauce, a veggie dip, a toast spread (hello GG Fiber), a salad dressing mixed with a little balsamic, etc. The possibilities are truly endless! It’s also very great for next month when love is in the air with the pretty pink hue.
If you’re a big pesto lover, be sure to also check out this avocado pesto that I made inspired by a more traditional pesto sauce. Alternatively, if you’re a Banza Pasta fan, I would even mix this pesto with this Quick & Easy Pasta Salad in lieu of the dressing I suggest!
Beet Pesto is the Best(o)!
Alright so my one recommendation on something you’ll need to make this recipe is this Immersion Blender! Of course if you don’t have one you can use a blender or a food processor, but it’s been my favorite new kitchen tool lately! I use this baby to make frothy Matcha and Four Sigmatic Lattes in the morning, to make hummus, pesto, and so much more! It’s unbelievable.
That’s about all that you need for this recipe since it’s all real foods – which we love of course! I also always buy my beets pre-cooked at costco, but if you don’t it’s pretty easy to roast them after peeling too! Enjoy!
Bangin' (Vegan) Beet Pesto
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Ingredients
- 2 medium red beets, cooked, peeled and chopped into cubes
- 1/3 cup olive oil
- 1/4 cup pine nuts
- 2 tbsp red wine vinegar
- 1 tsp garlic, minced
- Pink Himalayan Sea Salt, To Taste
- Ground Black Pepper, To Taste
Instructions
Best of the Beets!
- First, make sure your beets are all chopped up.
- In either an immersion blender, food processor or blender, add all ingredients and mix well until smooth.
- Enjoy pesto with a high fiber protein pasta such as Banza, Explore Cuisine or Zucchini Noodles!
Bangin' (Vegan) Beet Pesto
Print This
Ingredients
- 2 medium red beets, cooked, peeled and chopped into cubes
- 1/3 cup olive oil
- 1/4 cup pine nuts
- 2 tbsp red wine vinegar
- 1 tsp garlic, minced
- Pink Himalayan Sea Salt, To Taste
- Ground Black Pepper, To Taste
Instructions
Best of the Beets!
- First, make sure your beets are all chopped up.
- In either an immersion blender, food processor or blender, add all ingredients and mix well until smooth.
- Enjoy pesto with a high fiber protein pasta such as Banza, Explore Cuisine or Zucchini Noodles!
