Name: Beet Pesto with Arugula and Parmesan
Ingredients: 1 ¼ cups Roasted and pureed beets; 3 Garlic cloves; 6 oz Fresh basil leaves; 1 cup Coarsely chopped raw almonds, lightly toasted (or walnuts or pine nuts); ¼ cup Olive oil; Salt and pepper (to taste); Shaved Parmesan cheese; Baby arugula; Whole grain baguette

CategoryDinner, Lunch, Vegetarian

This pesto is so beautiful AND delicious! And you can’t beat beets for health benefits! They are full of everyday nutrients including vitamin B, iron, manganese, copper, potassium, and magnesium. They can lower blood pressure, lower risk of heart disease, increase stamina, improve brain function, and fight inflammation associated with chronic disease.

Yields1 Serving

1 ¼ cups Roasted and pureed beets

3 Garlic cloves

6 oz Fresh basil leaves

1 cup Coarsely chopped raw almonds, lightly toasted (or walnuts or pine nuts)

¼ cup Olive oil

Salt and pepper (to taste)

Shaved Parmesan cheese

Baby arugula

Whole grain baguette

Place beets, garlic cloves, basil, and almonds in a food processor. Puree until your desired texture is reached (I prefer mine a little chunky.)

Taste test and adjust seasonings.

Spread on a toasted whole grain baguette and top with arugula and shaved parmesan.

Serve and enjoy!

Ingredients