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Want a break from marinara sauce? Not sure what to do with that giant beet at the bottom of your CSA share? This Chive and Beet Pesto Sauce is a great way to change up your pizza routine and explore new and exciting flavors!
Materials and Processes
I love how simple, yet luxurious this pesto tastes. Roasting beets accentuates their sweet and earthy flavor. Similarly, toasted pine nuts (or walnuts) add a touch of smokiness and really allow their unique flavor to stand out. When beets and almonds are pureed in a food processor with just the right amount of finely shredded Parmigiano-Reggiano cheese, chopped fresh chives, lemon juice, garlic, salt, black pepper, and olive oil, the resulting beet pesto is everything you want. Be it. sweet from beets; Brighter than lemon; Smooth and creamy from cheese, nuts and olive oil; And tangy and verdant from the chives and garlic. If you're like me, you eat half of it out of the food processor with a spoon!
5 Ways to Use Up Extra Beet Pesto
This recipe makes enough beet pesto sauce for two 12- to 14-inch pizzas. But don't worry. If you only make one pizza (like my goat cheese with beet pesto pizza), the leftovers won't go to waste. Here are five more uses for this yummy pink pesto.
- Stir in cooked pasta with a drizzle of olive oil.
- Enjoy with pita chips and/or raw veggies for dipping.
- Spread it on toast or a bagel for a nutrient-packed breakfast.
- Make crostini by spreading some whipped goat's cheese on mini toast, then top each with a spoonful of beet pesto and sprinkle with fresh herbs.
- Add a few heaping spoonfuls of sautéed mushrooms, arugula, and crumbled goat cheese to a grain bowl.
Print recipe
Beet Pesto Sauce
Equipment
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1 rimmed baking sheet
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1 food processor
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Cutting board and knife
material
- 1 Large (1- to 1.25-pound) red beets
- 6 table spoon extra virgin olive oil, divided
- 1 teaspoon kosher salt
- Again ground pepper
- ½ the cup Pieces of pine nuts or walnuts
- 1 large cloves garlic Peel and quarter
- 3 table spoon Chopped fresh chives
- ½ the cup Finely grated Parmigiano-Reggiano or Pecorino Romano cheese
- 2 table spoon Freshly squeezed lemon juice
instructions
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Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
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Peel the beets and cut them into 1- to 2-inch cubes. Place the beet cubes in a medium bowl and add 2 tablespoons oil, salt and 5 pinches of black pepper. Toss well to coat all the pieces, then drop them onto the prepared baking sheet and spread in a single layer.
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Place the baking sheet in the oven, and roast the beet cubes for 40 minutes or until easily pierced with a fork. Remove the baking sheet from the oven.
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While the beets are roasting, place the pine nuts or walnuts in a small, dry skillet over high heat and toast until they are fragrant and brown in spots.
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In a food processor, combine roasted beets, toasted almonds, garlic, chives, cheese and lemon juice. Pulse until everything is very finely chopped, then add the remaining ¼ cup olive oil and process until the mixture is a thick, mostly smooth paste.
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Taste and adjust seasoning as desired. Spread ¾ to 1 cup pesto on a 12- to 14-inch round pizza dough, add other toppings, and bake.
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Or, if you're not making pizza, enjoy pesto as a snack with crackers or stir into hot cooked pasta for a delicious vegetarian dinner.
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