Pickled Beet Pesto

A quick, easy, show stopping beet pesto dish that will brighten any day. Using our Pickled Beets lets you save time and cuts out the mess of baking and peeling beets. All pestos needs a little acidity and our beets have just the right balance.

Servings: 2

Keywords: Pesto, Beet Pesto, Beet Pasta

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins




For Pesto

  • ½ lb Spaghetti
  • 3 cloves Garlic
  • ½ cup almond, slivered
  • ½ jar Pickled Beets, drained
  • ¼ cup Olive Oil, best quality
  • ½ cup Parmesan Cheese, grated

For Sauté

  • 2 Tbsp Butter, salted
  • 1 Shallot
  • 2 cloves Garlic


  1. Place beets in a food processor and pulse until smooth. Add almonds, garlic, half the Parmesan, and season with salt and pepper. Pulse to combine. Start streaming in olive oil until combined yet textured, a pesto-like consistency.
  2. Bring salted water to rolling boil. Cook spaghetti according to package directions, reserving a 1/2 cup of the cooking water then drain.
  3. Heat a pan with butter over medium heat. Add garlic and shallot cooking until tender. Stir in beet pesto sauce, pasta and 1/4c pasta water stir to combine to loosen up the pesto. Add more pasta water as need to create a silky even sauce.
  4. Serve immediately topping with remaining parmesan. Add chopped scallion or parsley if you wish.


* You can make the pesto ahead of time and reheat when you toss with pasta.

* Play around with how much parmesan you want to add. If you like things cheesier add more.

* Experiment with adding some greens when you are sautéing the shallots and garlic.

** Image by Maria Siriano