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5 from 1 vote

Beet Pesto Pasta

This Beet Pesto Pasta is earthy, garlicky, and lemony perfection that is absolutely stunning, and not to mention, delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta
Cuisine: American, Italian
Servings: 6
Calories: 512kcal
Author: Sommer Collier


  • 3 large purple beets tops trimmed
  • 3 cloves garlic
  • 1/2 cup whole raw pistachio nuts plus 2 tablespoons chopped, for garnish (sub peeled almonds)
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup finely grated Parmesan cheese
  • Kosher salt
  • 1 pound spaghetti


  • Bring a medium pot of salted water to a boil and add the beets. Boil until fork tender, 15 to 20 minutes.
  • Drain and rinse the beets with cold water and, using your fingers, rub the skin off the beets. Chop the beets into quarters and place them in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until you have a smooth bright pink spread.
  • Using a spatula, fold in the Parmesan and season with salt. Set aside.
  • Bring a large pot of salted water to a boil and cook the spaghetti to al dente, according to package directions.
  • Rinse the spaghetti with cool water and drain well. Toss the spaghetti with the pesto and serve immediately. Garnish with extra Parmesan and the chopped pistachios.


Beet Pesto: Heather Christo’s Generous Table by Heather Christo © 2013 Kyle Books.


Serving: 1serving | Calories: 512kcal | Carbohydrates: 65g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 292mg | Potassium: 444mg | Fiber: 5g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 7mg | Calcium: 221mg | Iron: 1.9mg