Beetroot Pesto Recipe Vegan: Easy and Delicious Guide

Beetroot pesto is a vibrant and delicious twist on the traditional green pesto, perfect for anyone looking to add a splash of color and a boost of nutrition to their meals. This vegan beetroot pesto recipe is not only visually stunning but also packed with wholesome ingredients that deliver a rich, earthy flavor balanced by the freshness of herbs and the nuttiness of seeds.

Whether you’re looking for a new sauce to toss with pasta, spread on sandwiches, or add to your favorite grain bowls, this beetroot pesto is incredibly versatile and easy to make.

One of the best parts about this recipe is how simple it is to prepare, requiring just a handful of ingredients that you can often find in your pantry or local grocery store. Plus, it’s completely plant-based, making it suitable for vegans and anyone wanting to eat more plant-forward meals.

Ready to brighten up your kitchen and your plate? Let’s dive into how to make this stunning beetroot pesto!

Why You’ll Love This Recipe

This beetroot pesto stands out because it combines the earthy sweetness of roasted beets with the bright, herbal notes of fresh basil and parsley. Unlike traditional pesto, which relies heavily on pine nuts and parmesan cheese, this vegan version uses walnuts and nutritional yeast for a nutty, cheesy undertone without any animal products.

It’s naturally gluten-free, oil-light, and packed with antioxidants, vitamins, and minerals from beetroot and greens. The deep magenta color makes it a feast for the eyes, perfect for impressing guests at your next dinner party or simply enjoying a colorful meal at home.

Finally, it’s incredibly versatile. Use it as a dip, a pasta sauce, a sandwich spread, or even a topping for roasted vegetables.

The possibilities are endless.

Ingredients

• 2 medium beetroots (about 300g), peeled and diced
• 1 cup fresh basil leaves, packed
• 1/2 cup fresh parsley leaves, packed
• 1/3 cup walnuts, toasted
• 2 cloves garlic, peeled
• 1/4 cup nutritional yeast (for cheesy flavor)
• 2 tbsp lemon juice, freshly squeezed
• 1/4 cup water (adjust as needed for consistency)
• 1/4 tsp sea salt, or to taste
• Freshly ground black pepper, to taste

Equipment

• Oven or steamer for cooking the beets
• Food processor or high-speed blender
• Measuring cups and spoons
• Peeler and knife
• Mixing bowl
• Spatula
• Storage jar or airtight container

Instructions

1. Cook the beets: Preheat your oven to 400°F (200°C). Wrap the peeled and diced beets in foil and roast for 30-35 minutes, or until tender when pierced with a fork. Alternatively, steam the beets for about 20 minutes. Let them cool slightly.
2. Toast the walnuts: While the beets are cooking, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
3. Blend the pesto: In a food processor or blender, combine the roasted beets, fresh basil, parsley, toasted walnuts, garlic, nutritional yeast, and lemon juice. Pulse until coarsely blended.
4. Add liquid and season: Gradually add water, a tablespoon at a time, blending after each addition until the pesto reaches your desired consistency. It should be smooth but still have some texture.
5. Season to taste: Add salt and freshly ground black pepper. Blend briefly to mix well. Taste and adjust lemon juice or salt as needed.
6. Store or serve: Transfer the beetroot pesto to a jar or container. It can be used immediately or stored in the refrigerator for up to 5 days. For longer storage, freeze in small portions.

Tips & Variations

Use raw beetroot for a fresher, more vibrant flavor, but roasting brings out the sweetness and softens the texture.

To make this pesto nut-free, substitute walnuts with sunflower seeds or pumpkin seeds. If you don’t have nutritional yeast, you can add a splash of vegan miso for umami depth or skip it entirely.

For a creamier texture, add a tablespoon of soaked cashews or a splash of plant-based milk while blending. Feel free to experiment with herbs; adding fresh mint or dill can change the flavor profile deliciously.

If you prefer a little heat, toss in a pinch of red pepper flakes or a small chopped chili.

Nutrition Facts

Serving Suggestions

This beetroot pesto pairs beautifully with a variety of dishes. Toss it with your favorite pasta for a colorful and healthy meal.

Spread it on toasted bread or crackers for a vibrant appetizer or snack. You can also drizzle it over roasted vegetables, use it as a dip for fresh veggies, or dollop it on grain bowls and salads for an extra punch of flavor and nutrition.

For a complete meal, try it alongside the Magic Dough Recipe to create an unforgettable pizza base topped with beetroot pesto, or add it to the Jamaican Minced Beef Recipes (vegan version) for a rich, tasty twist.

It also complements the Kosher Sushi Salad Recipe by adding depth and color.

Conclusion

Beetroot pesto is a fantastic way to reinvent your meals with a splash of color, flavor, and nutrition. This vegan recipe is simple to make, requiring just a few wholesome ingredients, and yields a versatile sauce that can brighten up everything from pasta to sandwiches.

Its rich, earthy taste balanced with fresh herbs and a cheesy hint from nutritional yeast makes it a crowd-pleaser for vegans and non-vegans alike.

Whether you’re a seasoned plant-based cook or just dipping your toes into vegan recipes, this beetroot pesto offers a delicious and healthy addition to your culinary repertoire. Give it a try today and discover new ways to enjoy your meals with a vibrant, nutrient-packed twist!

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