Red Beet Pesto

Name: Red Beet Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (720 ml)
Cuisine: Mediterranean
Ingredients: 1¾ cups roasted red beet (peeled 1" pieces, ~3–4 medium) (420 ml) Beet; 1 garlic clove crushed (or roasted) Garlic; 1 tsp red wine vinegar (5 ml) Red Wine Vinegar; ½ cup slivered almonds toasted skinless (120 ml) Almonds; ⅓–½ cup olive oil (80 ml) Olive Oil; 1¼ tsp salt (6.25 ml) Salt; about ¼ tsp (0.5 g) Pepper; 1 Tbsp parsley (optional) (15 ml) Parsley; ¼ cup grated Parmesan/pecorino (60 ml) Parmesan

Independent adaptation of a publicly published Matthew Accarrino recipe. Not affiliated with, sponsored by, or endorsed by Matthew Accarrino.

CONDIMENT · PASTA, CROSTINI & ROASTED VEGETABLES

In the published recipe, this is the condiment for SPQR alum.

Accarrino's red beet pesto for pasta or crostini.

On the jar

PESTO

Method: blend
Yield: about 3 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Beet 420 mlRed Wine Vinegar 5 mlAlmonds 120 mlOlive Oil 80 mlSalt 6 mlParsley 15 ml

Ingredients

Beet1¾ cups roasted red beet (peeled 1" pieces, ~3–4 medium) (420 ml)
Garlic1 garlic clove crushed (or roasted)
Red Wine Vinegar1 tsp red wine vinegar (5 ml)
Almonds½ cup slivered almonds toasted skinless (120 ml)
Olive Oil⅓–½ cup olive oil (80 ml)
Salt1¼ tsp salt (6.25 ml)
Pepperabout ¼ tsp (0.5 g)
Parsley1 Tbsp parsley (optional) (15 ml)
Parmesan¼ cup grated Parmesan/pecorino (60 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Red Beet Pesto wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 2 national awards

Arugula PestoNATIONAL AWARD WINNEROn the jar: PESTO
Greek Yogurt-Dill Dressing★ STARRED KITCHENOn the jar: GREEK
Honey Citrus Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Matthew Accarrino works in Modern Italian Californian at SPQR; credentials include Michelin 1* (SPQR, San Francisco; historical).

Adapted from a Matthew Accarrino recipe (Matthew Accarrino / TrainRight (SPQR alum)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Matthew Accarrino / TrainRight (SPQR alum) (published as “Red Beet Pesto”). Full citation lives in Provenance.

Companion jar