I partnered with my friends at method to Fear No Mess and make this Beet Pesto Pink Pasta Recipe. I’ve been compensated by Collectively and its advertiser, method. All opinions are mine alone. #FearNoMess
My friends at method recently challenged me to Fear No Mess in the kitchen, and I don’t know about you, but when I’m cooking, I make a HUGE mess! A few weeks ago, I made a mess making these Beet Salad on a Stick appetizers. Beets are super messy – you get a pink stain on everything if you don’t wipe up and wash everything right away. So I thought I would take method up on their challenge and make a Beet Pesto Pink Pasta! When I made the Beet Salad on a Stick apps, I didn’t clean up fast enough and my cutting board and a few plates had bright pink stains, but this time, I had method dish soap so I knew it wouldn’t be a problem!
And can I tell you how delicious this beet pesto is? I was totally surprised! I’m not the biggest fan of beets. That’s a lie. I hate beets! Well, pickled beets. I had only ever had pickled beets and I thought I hated them! But this beet pesto is amazing! It’s not too beety, not too walnuty, and if you blend it enough, it’s not gritty!
Here’s the recipe:
- 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
- Preheat your oven to 375
- Roast your diced beet for 50-60 minutes drizzled with olive oil and covered with the sprigs of thyme.
- Then blend your roasted red beet, walnuts, lemon juice, and garlic cloves in your blender or food processor.
- Slowly add olive oil until you reach a consistency you like.
- Then cook your pasta.
- When the pasta is done, use half of the red beet pesto and stir into the pasta.
- Save the other half of the pesto for another meal or to spread on bread or use as a dip.
- Top with freshly grated parmesan cheese.
- Enjoy!








Dessert Recipes
Wednesday 30th of November 2016
Have you ever considered publishing an e-book or guest authoring on other websites? I have a blog based upon on the same topics you discuss and would really like to have you share some stories/information. I know my subscribers would enjoy your work.
If you're even remotely interested, feel free to shoot me an e-mail.
Kait
Friday 21st of October 2016
What?! I love this! What a fun twist. I think a spiralized beet salad would be equally good with a little goat cheese and some spicy greens. You've inspired me!