Pink Beet Pesto Pasta

Name: Pink Beet Pesto Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium beets, roasted and peeled; 2 cups fresh basil leaves; 1/2 cup walnuts, toasted; 1/2 cup Parmesan cheese, grated; 2 garlic cloves, minced; 1/4 cup olive oil; Juice of 1 lemon; Salt and pepper to taste; 12 oz pasta of your choice (e.g., spaghetti or fettuccine); Additional Parmesan for serving; Fresh basil leaves for garnish

Highlighted under: Global Flavors

I absolutely love this Pink Beet Pesto Pasta recipe! The vibrant color and fresh flavors make it a standout dish that’s not only beautiful but incredibly delicious. I found that the combination of roasted beets and fresh basil creates a unique pesto that's packed with flavor, while the pasta carries the sauce perfectly. It’s a comforting and healthy option that's great for any evening meal or when entertaining guests. Trust me, once you try this, it will become a regular in your kitchen!

Created by

Ainsley Harper

Last updated on 2026-01-07T12:46:14.443Z

When I first discovered the concept of beet pesto, I was intrigued but a bit skeptical. However, I decided to give it a try, and I was immediately hooked. The roasted beets add a rich earthiness that complements the fresh basil beautifully. I learned that blending the ingredients slowly allows for a creamier texture, reducing the need for oil. Now, I can’t imagine preparing pasta without this colorful twist!

This dish is so versatile – you can adjust the garlic for a milder flavor or add nuts for that perfect crunch. I usually serve it with a sprinkle of feta cheese, which balances the sweetness of the beets. It's not only tasty but also a feast for the eyes that impresses every time I whip it up!

        Why You'll Love This!
        Gorgeous pink hue that adds vibrancy to your table
Nutritious, packed with beets and greens
Comforting pasta dish that's perfect for any occasion

      

The Power of Roasted Beets

Roasting beets brings out their natural sweetness and enhances their earthy flavor, which is crucial for this dish. When roasted, they develop a tender texture that blends beautifully into the pesto, transforming it into a creamy sauce without the addition of heavy creams. To roast, simply wrap beets in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes, or until they are fork-tender. This method intensifies their color and flavor, making sure your pesto is both vibrant and delicious.

If you're short on time, you can also buy pre-cooked beets at the store. Just ensure they're plain and unsweetened, as any added sugars can throw off the flavor balance in your pesto. This way, you can skip the roasting step and get straight to blending the ingredients for a quick and convenient meal option.

Perfecting the Beet Pesto Texture

Achieving the right consistency in your beet pesto is essential for a satisfying cling to the pasta. As you blend the ingredients, start by pulsing them together to create a coarse mixture. Gradually drizzle in the olive oil while the processor is running; this method emulsifies the oil with the other ingredients, resulting in a rich, creamy texture. If your pesto feels too thick, add a tablespoon of the reserved pasta water at a time until you reach your desired consistency. It should be smooth and slightly glossy.

Remember, the flavor of your pesto can be adjusted according to your taste preferences. Feel free to increase the garlic or add more Parmesan for an extra punch. If you're looking for a nut-free version, you can substitute the walnuts with sunflower seeds—just toast them lightly to enhance their flavor before mixing them into the pesto.

Ingredients

Gather the following fresh ingredients to make a delightful Pink Beet Pesto Pasta.

Ingredients for Pink Beet Pesto

2 medium beets, roasted and peeled
2 cups fresh basil leaves
1/2 cup walnuts, toasted
1/2 cup Parmesan cheese, grated
2 garlic cloves, minced
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste

Ingredients for Pasta

12 oz pasta of your choice (e.g., spaghetti or fettuccine)
Additional Parmesan for serving
Fresh basil leaves for garnish

Combine these elements and let that creativity flow in your kitchen!

Instructions

Follow these simple steps to create your Pink Beet Pesto Pasta.

Make the Beet Pesto

In a food processor, combine the roasted beets, basil, walnuts, Parmesan, and minced garlic. Pulse until everything is finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

Add the lemon juice and season with salt and pepper to taste.

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Combine

Return the drained pasta to the pot and add the beet pesto. Toss well to combine, adding reserved pasta water as needed to achieve desired consistency.

Serve

Plate the pasta, garnishing with additional Parmesan and fresh basil leaves. Enjoy your colorful and delicious dish!

Now it's time to dig in and savor every bite of your beautiful creation!

Pro Tips

Feel free to add protein like grilled chicken or shrimp to make this a heartier dish. Also, adjusting the level of garlic and nuts can personalize the flavor to your liking!

Serving Suggestions

This Pink Beet Pesto Pasta shines as a main dish, but there are many ways to elevate your serving. Consider pairing it with a light arugula salad dressed in lemon vinaigrette to balance the richness of the pesto. A sprinkle of red pepper flakes can also bring a delightful heat that complements the earthiness of the beets beautifully.

For a more substantial meal, add some protein such as grilled chicken or sautéed shrimp. These additions not only enhance the dish but make it a complete and satisfying meal. Just make sure to add them when plating to keep the pasta the star of the show.

Storing and Reheating

Leftover Pink Beet Pesto can be stored in an airtight container in the refrigerator for up to three days. To keep the vibrant color, sprinkle a thin layer of olive oil on top of the pesto before sealing. When you're ready to enjoy it again, simply toss it back into a pan with a splash of water over low heat until warm. This method helps to revive its smooth texture without compromising flavor.

If you find yourself with leftover pasta, store it separately from the pesto. This prevents the pasta from absorbing too much sauce and becoming mushy. Reheat the pasta gently in a skillet with a little water, then add the pesto and heat everything through, stirring well until coated.

Questions About Recipes

→ Can I use canned beets for this recipe?

Yes, you can use canned beets, but roasting fresh beets enhances the flavor and texture of the pesto.

→ What pasta works best with beet pesto?

Any pasta works great, but I recommend long strands like spaghetti or fettuccine for better sauce adherence.

→ How do I store leftovers of Pink Beet Pesto Pasta?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.

→ Can I freeze the beet pesto?

Absolutely! You can freeze beet pesto in ice cube trays for easy portioning. Just thaw and use as needed.