FAQ
Roasted Beet and Basil Pesto
Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
Craving something fresh and vibrant for dinner? With its bright color and creamy texture, this Roasted Beet and Basil Pesto is bursting with flavor while packing a nutritional punch. Not only is this pesto sauce relatively easy to make, but it features a medley of simple, wholesome ingredients like roasted beets, fresh basil leaves, zesty garlic and parmesan cheese. Whether you’re looking to mix up your lunch routine or impress guests at your next dinner party, this roasted beet and basil pesto is sure to hit the spot.
A Colorful Beet Pesto Recipe
Add a bright color and plenty of nutrition to your next meal with this healthy beet pesto recipe! Start by preheating your oven and get ready for some roasted beets. You’ll want it to set to 375 degrees.
Wrap those chopped up beets in foil and pop them into the oven. Bake until they’re so tender, you can easily pierce through with a fork (roughly 40 to 50 minutes). Then it’s time to blend!
Put the chopped beets into either a food processor or blender with the other main ingredients, including olive oil, parmesan cheese, your choice of nuts (such as walnuts, almonds, pistachios or pine nuts) and lemon juice. You’ll also need some spices and herbs like minced garlic, fresh basil leaves and black pepper.
Blend all of that goodness together and add water sparingly until you reach preferred consistency. Just pour in one tablespoon at a time if you need help thinning out that mixture.
This beet pesto recipe makes 12 one-tablespoon servings. Each serving contains 133 calories. On a Nutrisystem plan? You can count this as one PowerFuel and one Extra.
How to Use Roasted Beet and Basil Pesto
Roasted Beet and Basil Pesto is a delicious and versatile sauce that can enhance many dishes. Here are some of the ways you can use it:
- As a dip: Roasted beet and basil pesto can serve as a tasty and healthy dip for vegetables, whole grain crackers or fiber-rich toast. Its vibrant color and unique flavor can elevate any appetizer platter.
- As a sandwich spread: Slather some roasted beet and basil pesto on your favorite bread, and add some sliced roasted chicken, turkey or veggies for a tasty sandwich with a pop of color.
- As a pasta sauce: Cook your favorite pasta al dente and toss it with some roasted beet and basil pesto to create an indulgent and nutritious meal. You can also pair it with some roasted cherry tomatoes, crumbled goat cheese or pine nuts for extra flavor and texture.
- As a salad dressing: Whip up a healthy and refreshing salad by drizzling some roasted beet and basil pesto over mixed greens, sliced tomatoes, feta cheese and a sprinkle of walnuts. Its tangy and zesty taste will balance well with the sweetness of the beets.
- As a pizza topping: Spread some roasted beet and basil pesto over a homemade or store-bought pizza crust, and add some sliced mushrooms, caramelized onions and mozzarella cheese. Bake it in the oven and enjoy a colorful and flavorful pizza that’s sure to impress!
This healthy roasted beet pesto is a delicious and nutritious sauce that can transform your everyday meals into colorful culinary masterpieces. Use the Nutrisystem Grocery Guide for help with logging the add-ins you pair it with, such as bread, pasta, chicken and more. Give it a try and elevate your cooking game!
More Healthy Beet Recipes
Servings: 12 (1 serving = ~1 Tbsp.)
Calories per Serving: 133
On Nutrisystem, Count As: 1 PowerFuel and 1 Extra
Ingredients:
- ½ cup beets, peeled and chopped
- ½ cup olive oil
- ½ cup parmesan cheese
- ½ cup nuts (walnuts, almonds, pistachios, etc.)
- 2 tsp. minced garlic
- 4 basil leaves
- ½ lemon, juiced
- Black pepper, to taste
- 2 Tbsp. water
Directions:
- Preheat oven to 375°F.
- Wrap the chopped beets in foil and bake for 40-50 minutes, until they can be easily pierced through with a fork.
- In a food processor or blender, blend together all of the ingredients except for the water. Blend until smooth. Add 1 Tbsp of water at a time to thin out, if needed.
