Beets 3 Ways: Recipe #2 Beet Pesto

Beet Pesto

Nutty and slightly sweet, this beet pesto is great on fish, burgers, or on pizza. Paleo + Whole30




  1. To cook the beets on stove top, slice the skin off the beets and cut in half. Bring a medium pot of water to a boil add the beets. Boil for roughly 25-30 minutes until beets are soft to poke with a fork. Drain the water. To cook the beets in a pressure cooker, place the beets (washed but skin on) in the pressure cooker with 1 cup of water. Set on manual cook for 25 minutes. Once the time is up, quick release the pressure, remove the beets, and let cool. You should be able to gently peel off the skin
  2. Place the cooked beets into a food processor and pulse until broken down. Add the basil, lemon juice, salt, almonds, pine nuts, olive oil, and garlic if desired
  3. Serve with turkey burgers, chicken, as a dip, or even on flatbread or pizza