Pasta with Pink Beet Pesto

Name: Pasta with Pink Beet Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium-sized beets, roasted and peeled; 1/2 cup pine nuts, toasted; 1/2 cup grated Parmesan cheese; 1 clove garlic, minced; 1/4 cup fresh basil leaves; 1/4 cup olive oil; Salt and pepper to taste; 12 oz pasta of your choice (spaghetti or penne works great); Fresh basil leaves for garnish; Extra pine nuts for topping

Highlighted under: Balanced Kitchen

I love making Pasta with Pink Beet Pesto because it's not only visually stunning but also incredibly flavorful. The vibrant pink color of the pesto, made from roasted beets, is just irresistible. The earthy sweetness of the beets paired with fresh herbs and nuts creates a unique twist on traditional pesto. Plus, it’s an excellent way to sneak some veggies into your meal and impress your guests with something a little different. Trust me, this dish will elevate your pasta nights to a whole new level!

Created by

Elara Kensington

Last updated on 2026-01-07T14:33:34.709Z

I remember the first time I made Pasta with Pink Beet Pesto for my friends. They were all in awe of the vibrant color and curious about the flavor as I tossed the pasta in the sauce. The sweetness of the roasted beets really shines through, balancing perfectly with the nuttiness from the pine nuts and creaminess from the cheese. It’s a crowd-pleaser, and many have asked for the recipe since!

One key tip I learned is to roast the beets until they’re tender and caramelized, as this enhances their natural sweetness. Making the pesto ahead of time provides the flavors a chance to meld together beautifully, making it an ideal make-ahead option for gatherings. Give it a try, and you’ll fall in love with it, too!

Why You Will Love This Recipe
Vibrant and beautiful presentation that wows guests
Unique flavor combination that surprises the palate
Easy to customize with your favorite nuts and herbs

Understanding the Ingredients

The star of this recipe, roasted beets, imparts a natural sweetness and a stunning color to the pesto. When choosing your beets, opt for medium-sized ones as they provide a more manageable size for peeling and cutting. Roasting them at 400°F (200°C) for about 40-60 minutes until tender guarantees maximum flavor. You can even roast a batch ahead of time; they store in the fridge for up to a week, ready to elevate any dish you plan to make.

Pine nuts add a rich, buttery flavor to the pesto, which is essential for a balanced taste. Toasting them brings out their natural oils and enhances their flavor profile. Be careful not to over-toast them, as they can turn bitter quickly—5 to 7 minutes in a dry skillet on medium heat is typically enough. If you are nut-sensitive, feel free to substitute sunflower seeds or pumpkin seeds for a similar crunch without the allergens.

Perfecting Your Pink Beet Pesto

When blending the pesto, the order of ingredients matters! Start with the beets and nuts to create a solid base, followed by the Parmesan and garlic, and finish with fresh basil. This method ensures that the garlic is evenly distributed and doesn't overpower the earthy flavor of the beets. If you want a creamier texture, add more olive oil gradually, watching for a glossy finish that coats the back of a spoon perfectly.

One common issue is a bitter taste from raw garlic. To avoid this, use only a small clove, or consider roasting the garlic beforehand. Roasting mellows its flavor significantly, allowing the garlic to harmonize beautifully with the beets without overwhelming them. If the pesto is too thick, that reserved pasta water will help thin it out while also infusing some added flavor.

Serving and Storing Tips

For serving, elevate your dish by plating the pasta in shallow bowls to showcase the vibrant color of the beet pesto. Drizzling a little extra olive oil on top not only adds richness but also gives a beautiful finish. You might also consider pairing this pasta with a light salad or garlic bread for a well-rounded meal. Fresh herbs and cheese on top enhance both aesthetics and flavor, so don't skimp on the garnishes!

If you're making this in advance, the pesto can be stored in an airtight container in the fridge for up to 5 days. Alternatively, consider freezing it in ice cube trays, which allows you to use portions as needed. Defrost overnight in the fridge before mixing it with freshly cooked pasta. Reheating pasta mixed with pesto directly in a pan could dry it out, so add a splash of water or olive oil to ensure it remains luscious and flavorful.

Ingredients for Pasta with Pink Beet Pesto

For the Pink Beet Pesto

2 medium-sized beets, roasted and peeled
1/2 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup fresh basil leaves
1/4 cup olive oil
Salt and pepper to taste

For the Pasta

12 oz pasta of your choice (spaghetti or penne works great)
Fresh basil leaves for garnish
Extra pine nuts for topping

Preparation

Instructions

Make the Pink Beet Pesto

In a food processor, combine the roasted beets, toasted pine nuts, Parmesan cheese, minced garlic, and fresh basil leaves. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Combine Pasta and Pesto

In a large bowl, toss the hot pasta with the pink beet pesto, adding reserved pasta water a little at a time until you reach desired consistency. Mix well to coat the pasta evenly.

Serve

Plate the pasta and garnish with fresh basil leaves and extra toasted pine nuts. Enjoy your beautiful and delicious Pasta with Pink Beet Pesto!

Enjoy!

Pro Tips

Feel free to experiment with different nuts such as walnuts or almonds in the pesto for a unique twist. You can also add a squeeze of lemon juice for extra brightness!

Variations to Explore

You can get creative with your pink beet pesto by trying different nuts or herbs. Walnuts or cashews provide a distinct flair, while herbs like arugula or parsley can add a peppery or fresh note. Each variance will give the pesto a different character while maintaining that beautiful pink hue. Don’t hesitate to experiment until you find your perfect balance!

For a little heat, incorporate some red pepper flakes into the pesto or serve it with a sprinkle on top. This addition brings a delightful contrast to the sweet and earthy tones of the beets. You could also serve the pasta with grilled chicken or shrimp for added protein, making it a heartier meal. These additions will cater to various tastes, ensuring everyone at your dinner table finds a favorite.

Common Troubleshooting Tips

If your pesto ends up too bitter, there are a few tricks you can employ. Adding a touch more cheese or a squeeze of lemon juice can help balance flavors. Additionally, make sure your garlic is fresh—old garlic can contribute to unwanted bitterness. Taste frequently while blending, adjusting as needed, so you get it just right.

In the case where your pasta absorbs too much pesto, preventing a creamy coating, try mixing in a bit of extra olive oil or reserved pasta water to help achieve your desired consistency. If your pesto separation occurs after sitting for a while, a quick mix should remedy this before serving. These practical fixes ensure you achieve the perfect outcome every time.

Questions About Recipes

→ Can I prepare the pesto ahead of time?

Yes, you can make the pesto a day in advance and store it in the refrigerator. Just make sure to cover it with a little olive oil to prevent browning.

→ What types of pasta pair well with this pesto?

Any pasta works well, but we recommend using spaghetti, penne, or fusilli for optimal sauce coverage.

→ How can I make this recipe vegan?

You can substitute the Parmesan cheese with a vegan cheese or nutritional yeast to keep the flavors while making it plant-based.

→ What can I do with leftover pesto?

Leftover pesto is great on sandwiches, as a dip, or drizzled over roasted vegetables for added flavor!