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Milk Street Community
Milk Street Bowtie Red Beet and Walnut Pesto

Red Beet and Walnut Pesto

1 cup

10 minutes

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Milk Street Facebook Community member Mia Lieberman of Watertown, Massachusetts, makes a colorful pesto with roasted beets. Toasted walnuts and salty Parmesan cheese complement the beets' natural sweetness, and a little lemon brightens up the flavors. Store-bought cooked beets make this a breeze to throw together; you’ll find them in the refrigerated produce section of the supermarket. This recipe makes enough pesto to sauce 1 pound of pasta (reserve a little pasta water to add while tossing); Liberman also recommends it on pizza and we think it makes a fantastic spread on sandwiches.

1

cup

Tip

Don’t process the pesto until smooth. The texture is best when it’s a little chunky.

10 minutes

4 ounces cooked red beets, cut into rough 1-inch chunks
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 medium garlic clove, smashed and peeled
1/2 cup walnuts, toasted
1 ounce Parmesan cheese, finely grated (½ cup)
1/4 cup lightly packed fresh flat-leaf parsley
Kosher salt and ground black pepper
1/4 cup extra-virgin olive oil
Ingredients
  • 4

    ounces cooked red beets, cut into rough 1-inch chunks

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • 1

    medium garlic clove, smashed and peeled

  • ½

    cup walnuts, toasted

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • ¼

    cup lightly packed fresh flat-leaf parsley

  • Kosher salt and ground black pepper

  • ¼
Directions

Red Beet and Walnut Pesto

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