Beet Pesto

Special beet pesto that is suitable for spreading on bread, alongside a vegetable’s salad, as an accompaniment to steamed vegetables and more

  • AppetizersType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • 20Serving/Unit


Beet, 3 units
peeled and cut into cubes
Olive oil, 2 tablespoons
for baking the beets (to taste)
Salt, 1/2 flat teaspoon
for baking the beets (to taste)
Walnuts, 1/2 cup
Garlic, 2-3 cloves
Thin pink salt from the Himalayas, 1/2 teaspoon
Lemon juice, 1/2 unit
freshly squeezed
Olive oil, 1/4-1/3 cup
Basil, 8-10 leaves


1. Place the beet cubes in an oven tray lined with oiled baking paper, season and bake at to 356°F (180°C) in a turbo program, until the cubes look ready when a fork is stuck in them.
2. Allow the cubes to cool slightly (amount after baking: about a cup and a half).
3. Transfer all the ingredients to the food processor until you get a spread with a slightly crumbly texture (do not process into a smooth spread). Fix flavors, mix, transfer to a dry jar, close with a lid and store in the refrigerator.
4. Bon appetite (:

Total time: 15-30 min

Equipment: food processor.

The spices and lemon juice are according to personal taste (be careful with the salt).

Nutritional Values Serving/Unit 100 Grams
Calories 66 cal 242 cal
Proteins 1 g 3 g
Carbohydrates 2 g 9 g
Fat 6 g 22 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Hani Margolin Recipe by Hani Margolin
Beet Pesto
Healthy beetroot spread that everyone will love