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Red Beet and Walnut Pesto
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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
Don’t process the pesto until smooth. The texture is best when it’s a little chunky.
10 minutes
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4
ounces cooked red beets, cut into rough 1-inch chunks
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1
teaspoon grated lemon zest, plus 1 tablespoon lemon juice
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1
medium garlic clove, smashed and peeled
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½
cup walnuts, toasted
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1
ounce Parmesan cheese, finely grated (½ cup)
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¼
cup lightly packed fresh flat-leaf parsley
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Kosher salt and ground black pepper
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¼
