Beet And Black Basil Pesto Recipe

Name: Beet And Black Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 servings; 5 5/8 ounces beet; pasta as needed; 3 tablespoons olive oil; basil black, as needed; 5 3/8 tablespoons water; salt; ground black pepper; nutmeg; Parmesan as needed

Servings: persons

1
Boil the beets in water. As soon as they are cooked, remove the beets, and use the hot water to cook the pasta al dente.
2
Place the cooked beet, olive oil, and 2 basil leaves in a blender, and churn until you get a very velvety cream; if necessary add some of the pasta water to make it more liquid.
3
Season with salt, pepper, nutmeg, and a little of grated Parmesan, stir everything well, and add to the cooked pasta.
4
Garnish with a few more basil leaves, and a little more Parmesan.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 servings, 5 5/8 ounces beet, pasta as needed, 3 tablespoons olive oil, and more.

Yes, Beet And Black Basil Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet And Black Basil Pesto

How did you like this recipe?

Frequently Asked Questions