Here at Pasta Evangelists, beetroot (barbabietola) is always in season. This hot pink root is both a nutritional hero and a deliciously versatile ingredient that deserves more attention on our tables. And when made into pesto, it’s simply irresistible.
For an authentically Italian beetroot pesto, you must try Chioggia Beetroot (Barbabietola di Chioggia). Originating from Chioggia, near Venice, this striking variety is known for its cosmic pink rings when sliced. Its flavour is milder and sweeter than the usual beetroot, making it perfect for a fresh, vibrant pesto. It’s also delicious when eaten raw in salads or lightly roasted — but really, any beetroot will do! Whether you use red, golden, or Chioggia, you’ll get a delicious pesto every time.
Our beetroot pesto recipe
Serves: 4
Prep Time: 10
Cook Time: 35 minutes
Calories per serving: 190 kcal per serving (excludes pasta)
Ingredients
- 2 medium-sized beetroots, peeled and diced
- 40g pine nuts (or walnuts, if preferred)
- 1 clove garlic, minced
- 40g fresh basil leaves, washed and roughly chopped
- 40g grated parmesan cheese (or a vegan alternative)
- 60ml extra virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Tools
- Pestle and mortar
- Baking tray
- Small frying pan (for toasting the nuts)
Method
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Spread the diced beetroot on a baking tray and drizzle with a little olive oil. Roast the beetroot in the oven for 30-35 minutes until tender and slightly caramelised.
- Once done, remove the beetroot from the oven and allow it to cool slightly.
- While the beetroot is roasting, lightly toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes, until golden and fragrant. Be careful not to burn them. Set aside to cool.
- Once the beetroot has cooled slightly, place the pine nuts, garlic, and a pinch of salt into the pestle and mortar. Begin grinding them together in a circular motion until they form a coarse paste.
- Add the fresh basil leaves to the mixture and continue grinding until the basil is incorporated and the mixture is a little more smooth.
- Add the roasted beetroot to the pestle and mortar and continue grinding until everything is well combined into a thick, chunky paste.
- Stir in the grated parmesan cheese, then slowly drizzle in the olive oil while continuing to grind the mixture until it reaches your desired texture. You can add more oil for a smoother consistency or keep it chunky if you prefer a more rustic pesto.
- Add the lemon juice and taste the pesto. Season with salt and pepper as needed.
Serve the beetroot pesto with your favourite pasta, on toast, or as a dip for fresh veggies.
While a pestle and mortar is the traditional choice for making pesto, you can use a food processor if needed. Just take care not to over-blend — a slightly coarse, rustic texture is key to a truly authentic pesto.
Which pasta should I serve with beetroot pesto?
We think fusilli is the perfect pasta for beetroot pesto. The pesto nests beautifully inside the twists, so you get a lovely balance of flavour in every mouthful.
But this vibrant pesto isn’t just for fusilli. Its earthy sweetness and creamy texture make it incredibly versatile. Why not try it as a fantastic ravioli filling? You could even stir it through gnocchi, use it as a topping for grilled chicken or fish, or simply spread it on crusty bread for a delicious appetizer. Buon appetito!
Enjoy our vegan “Giulietta Capuleti” beetroot pesto as part of our limited-edition Venetian Carnival menu. Try tantalising dishes like Alfredo Veneziano – our decadent twist on the classic pasta Alfredo, made with buttery Asiago cheese straight from Venice – and exquisite Venetian-style cod Ravioli. Experience the carnival in-store at one of our restaurants or bring the celebration home with delivery.
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