Beetroot Pesto

Pesto made with Beetroot


  • 2 medium sized beetroots
  • 1/3 cup pine nuts or walnuts
  • 5 cloves garlic
  • 1 jalapeno (optional)
  • 4 tablespoons parsley fresh or dried
  • 1 tablespoon lemon juice
  • 3 tablespoons Wilson’s Extra Virgin Olive Oil
  • 1 teaspoon Turmeric
  • rock salt as required


Cover your beetroot in water and boil the beetroot with salt and a teaspoon of turmeric in a pressure cooker for about 15 minutes. Peel the skin and chop the beetroot roughly.

Toss them into a blender.

Add pine nuts, chopped garlic, jalapeno, dried or fresh parsley, rock salt, lemon juice and your Wilson’s Extra Virgin Olive Oil in it. Pulse it till it becomes a smooth paste. Ensure that there are no big chunks of beets in it.

Transfer this pesto sauce to an airtight container. This pesto stays good for a week in the fridge.

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