Beetroot pesto

Kids obsessed with pasta pesto? Blow their minds by serving them this bright PINK pesto for a change!

Made with beetroots (roast them for the best flavour) this beetroot pesto is incredibly delicious and is a wonderful way to introduce kids to a new veggie in a familiar format.

Eating a wide variety of fruit and veg helps to keep us healthy and give us lots of vitamins and nutrients. But the reality is that it can be hard to get kids to try new things.

This pesto recipe will turn your pasta bright pink and looks gorgeous on the plate.

Kids reluctant? Get them to help you make it - cooking with my kids has had a huge impact on their willingness to try new foods.

Suitable for babies and children

Weaning is the perfect time to introduce your baby to a wide variety of different foods. Beetroot is a great vegetable to feed to your baby as it looks great and is full of goodness but can be harder to introduce to older children.

To make this beetroot pesto suitable for babies you can leave out or reduce the amount of salt you include.

Storage

In the fridge

Beetroot pesto can be stored in the fridge for up to three days. Store in an airtight container such as a Tupperware* or small Kilner jar*.

In the freezer 

This pesto can also be frozen. It’s ideal for freezing in small portions for easy meals for babies and toddlers or in a larger portion for family dinners. 

Freeze in a labelled and dated freezer box*or bag* for up to six months.

How to cook beetroot

There are several ways that you can cook beetroot. Or if you’re low on time you can buy pre-cooked beetroot in most supermarkets and greengrocers. 

If you're cooking your own beetroot I recommend roasting it. This will give you the best flavour so take the time to do this if you can. You can roast several beetroot at once and use the others in a salad bowl, as a side or in a curry.

Roast it whole

• Rub your beetroot with olive oil and place on a baking dish. If you wish you can wrap each beetroot in foil but this isn't essential.
• Bake in a preheated hot oven (180°C (fan)/200°C/gas mark 6/400°F) for 45 minutes to an hour until cooked through (test with a knife - if it slides through easily it'll be done.
• Once cooked remove from the oven and allow to cool before removing the skins with a knife or your fingers. The skin should slide off fairly easily. Chop and proceed with the recipe.

Roast it chopped

• If you prefer you can peel and chop your beetroot before roasting. Chop into bite-sized pieces, place in a roasting tin and drizzle with oil. Roast for around 45 minutes in a preheated hot oven until cooked through.

Boil it

• Cover whole beetroots with water and boil for 45 minutes to an hour until a knife slides through easily.
• Drain and allow to cool before removing the skins and proceeding with the recipe.

NB: However you cook beetroot you’ll probably end up with pink hands at some point - if this bothers you wear gloves while preparing your beets.

Substitutions/variations

Like most pesto recipes this is very versatile and can hold its own against any number of changes.

Here are some suggestions:

• Use walnuts or cashews instead of pine nuts.
• Use pumpkin or sunflower seeds to keep it nut free.
• I love nutritional yeast because of it’s flavour, the ease of using it and the fact that it’s full of nutrients. However, you can replace it with grated vegan parmesan-style cheese or even leave it out completely if you prefer.
• Garlic - can be omitted for young babies if you’re worried about the strong taste.
• Salt - use as much or as little as you want - or even leave it out altogether. 

Tips/FAQs

• If your blender or food processor comes with a small jug I recommend using this as a large jug may struggle to break down the relatively small quantities used here.
• Roast your own beetroot for a better flavour

More pesto recipes

If you like this you might also like:

• sundried tomato pesto pasta
• broccoli pesto pasta
• zero waste broccoli pesto
• tomato pesto soup
• wild garlic pesto
• kale pesto
• avocado pesto

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make this beetroot pesto you will need:

• 200g cooked beetroot
• 1 clove garlic
• 30g pine nuts (or walnuts, cashews, pumpkin seeds or sunflower seeds)
• 2 tablespoons nutritional yeast (or vegan parmesan-style cheese)
• 1 tablespoon olive oil (or more to taste)
• Pinch salt (or more to taste - omit for babies).

1. Place all the ingredients into a blender or food processor.

2. Pulse until combined, stopping once or twice to scrape the sides down. Taste and add extra salt or olive oil if needed.