Name: Red Beet and Walnut Pesto
Cook time: 10 min
Total time: 10 min
Ingredients: 4 ounces cooked red beets, cut into rough 1-inch chunks; 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice; 1 medium garlic clove, smashed and peeled; 1/2 cup walnuts, toasted; 1 ounce Parmesan cheese, finely grated (½ cup); 1/4 cup lightly packed fresh flat-leaf parsley; Kosher salt and ground black pepper; 1/4 cup extra-virgin olive oil

Milk Street Facebook Community member Mia Lieberman of Watertown, Massachusetts, makes a colorful pesto with roasted beets. Toasted walnuts and salty Parmesan...

Red Beet and Walnut Pesto

red beets,

lemon zest, lemon juice

garlic clove,

walnuts, toasted

Parmesan cheese, finely grated (½ cup)

flat-leaf parsley

Kosher salt and ground black pepper

olive oil

Combine Ingredients

In a food processor, combine the beets, lemon zest and juice, garlic, walnuts, Parmesan, parsley and ½ teaspoon each salt and pepper. Pulse until roughly chopped, 5 to 10 pulses, scraping the bowl as needed. With the machine running, stream in the oil, then stop the machine. Transfer the pesto to a small bowl, then taste and season with salt and pepper.

Red Beet and Walnut Pesto

Cook Time: 10 minutes

Total: 10 minutes

Servings: 1

Ingredients

Instructions

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