There is something magical about turning humble beets into the brightest, creamiest pink pesto. It feels luxurious, earthy, seasonal, and somehow grounding in the very best way. Whether you grow your own beets or pick them up from a local farm stand, this recipe brings out the sweet, rich flavor that makes beets so special.
The best produce is not only what you can grow in your own garden. It is anything seasonal, local, and fresh. When you cook with ingredients that are grown in step with the weather, the results always taste better. This pesto is a perfect example.
Beets shine in cool weather. They are one of the easiest root vegetables to grow, and they reward you with edible greens, colourful roots, and long storage life. If you want to grow more of your own food, beets are a perfect place to start.
Below you will find growing tips, a recipe card, and a simple way to bring more seasonal eating into your kitchen.
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Why You Will Love This Beet Pesto
• Naturally sweet and earthy
• Creamy and rich from walnuts and roasted garlic
• Beautifully pink
• Freezer friendly
• Delicious on pasta, sandwiches, roasted vegetables, and focaccia
• A perfect way to enjoy seasonal produce
Growing Tips for Beets
Beets are a cool season root crop that thrives in spring and fall. They prefer mild temperatures and actually grow best when the nights are cool.
How to grow them:
• Direct sow in early spring as soon as the soil can be worked.
• Sow again in late summer for a fall crop.
• Plant seeds 1 inch apart and thin to 3 inches once seedlings emerge.
• Keep soil moist and loose. Compacted soil leads to misshapen roots.
• Beets are naturally frost tolerant and can hold in the ground well into cold weather.
• Harvest the greens any time and allow the roots to size up for roasting or storing.
My favourite red varieties include Detroit Dark Red and Cylindra. All perform beautifully in home gardens.
If you want help planning your planting dates, The Knotty Garden Journal has seasonal planting charts with dozens of vegetables and flowers. It makes planning simple and takes the guesswork out of what to grow and when.
🌿 Roasted Beet and Walnut Pesto Recipe
Yield: About 4 cups (8 servings)
Prep Time: 15 minutes
Cook Time: 45 to 60 minutes
Ingredients
4 medium beets, trimmed
1 small head garlic
1 1/4 cups walnuts, soaked or toasted
Juice of 1 lemon
1/2 cup Parmesan or nutritional yeast
1 teaspoon sea salt
3/4 to 1 cup olive oil
1/2 cup vegetable broth or pasta water
Instructions
1. Roast: Roast whole beets and a foil wrapped head of garlic at 400°F for 45 to 60 minutes until tender. I used my Cuisinart Dutch Oven, which I have had for many, many years!
2. Peel: Cool the beets slightly, slip off the skins in an ice bath, and squeeze garlic cloves from their skins.
3. Blend: Add beets, garlic, walnuts, lemon, Parmesan, and salt to a food processor and blend, streaming in olive oil.
4. Serve: Loosen with broth or pasta water and enjoy with pasta, focaccia, bowls, or store for later.
Storage:
Refrigerate up to 5 days or freeze for up to 3 months.
Seasonal Eating Made Simple
Garden to table is not about perfection. It is about connection. This recipe is a beautiful reminder that seasonal produce can be simple, stunning, and deeply nourishing.
If you want to plan your next garden season with ease, The Knotty Garden Journal includes seasonal planting charts for vegetables, herbs, and flowers, along with guided planning prompts, tracking pages, and space to design a garden that fits your lifestyle. It is the perfect companion for home gardeners at any level.
