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Beet & Arugula Pesto

  • 15 m
  • 1 h 20 m
Hilary Meyer
“Sweet beets, peppery arugula and toasted pecans are blended together in this dairy-free, healthy pesto recipe. Try it spread on crostini or spooned over grilled chicken or pork.”


    • 1 small beet (about 3 ounces)
    • 2½ cups firmly packed arugula
    • ¼ cup chopped pecans, toasted (see Tip)
    • 1 large clove garlic
    • 1 tablespoon white balsamic vinegar
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ cup extra-virgin olive oil


  • 1 Preheat oven to 400°F.
  • 2 Wrap beet in foil and bake until tender when pierced with a knife, 40 to 50 minutes. When cool enough to handle, peel and cut into chunks.
  • 3 Place the beet, arugula, pecans, garlic, vinegar, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
  • For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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