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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.
Don’t process the pesto until smooth. The texture is best when it’s a little chunky.
ounces cooked red beets, cut into rough 1-inch chunks
teaspoon grated lemon zest, plus 1 tablespoon lemon juice
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