Beetroot Pesto

This beetroot pesto adds some brightly coloured, flavourful fun to your table. Try it in pasta, over roast vegetables, on bread, or experiment with the sweet, nutty-beetroot flavour this pesto offers. 


2 large or 3 small TopTaste globe beetroots, peeled and cooked (see tips) 

1 clove of TopTaste garlic

80g pine nuts

100g parmesan cheese, grated 

3/4 cup of olive oil 

Salt to taste 


  1. Peel your beetroot and chop up into small cubes.
  2. Add beetroot, garlic, and pine nuts to the blender.  
  3. While blending on a medium setting, slowly add the olive oil to the blender. Once combined add the parmesan cheese and blend to combine.
  4. If you are happy with the consistency of your pesto remove from the blender, if not blend until you are happy.
  5. Remove from blender and serve, or store in the fridge.  


To cook beetroots quickly you can microwave them:

  1. Trim your beets, leaving only about 2cm of stem on top. 
  2. Wash under cold water, making sure all dirt is removed 
  3. Place in a microwave proof dish with 3tbs of water 
  4. Cover and microwave on high for 10-15 minutes or until beetroot is tender. 

Warning: When removing beetroot from the microwave and taking off cover watch out for hot steam!