Beet Pesto Pink Pasta
Prep time: 
Cook time: 
Total time: 
Beet Pesto Pink Pasta
  • 1 lb spaghetti pasta
  • 1 medium-sized beet, washed, peeled, and diced
  • 3-4 sprigs of thyme
  • ½ cup chopped walnuts
  • ½ cup extra virgin olive oil
  • juice from half a lemon
  • 3-4 cloves garlic
  • salt
  • 2 Tbsp grated parmesan cheese
  1. Preheat your oven to 375
  2. Roast your diced beet for 50-60 minutes drizzled with olive oil and covered with the sprigs of thyme.
  3. Then blend your roasted red beet, walnuts, lemon juice, and garlic cloves in your blender or food processor.
  4. Slowly add olive oil until you reach a consistency you like.
  5. Then cook your pasta.
  6. When the pasta is done, use half of the red beet pesto and stir into the pasta.
  7. Save the other half of the pesto for another meal or to spread on bread or use as a dip.
  8. Top with freshly grated parmesan cheese.
  9. Enjoy!
Recipe by Salty Canary at