Beetroot Pesto Recipe

A classic innovation to regular pesto rich in healthy fats. Beetroot, Walnut and Basil leaves pulsed together with goodness of olive oil and spices gives it a very unique flavor.

Nutritional info

  • 6.6 gm
    Total Fat
  • 0.4 mg
    Vitamin C
  • 10.1 mg
    Calcium
  • 0.3 mg
    Iron
  • 1.5 gm
    Carbohydrate
  • 1.4 gm
    Protein
  • 6.4 mcg
    Vitamin A
  • 70.9 kcal
    Energy
  • Ingredients
  • Step-by-Step

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2 Tbsp(21.0 gm) Beet Root(Boiled, Chopped)

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6 No(31.0 gm) Walnut

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2 Tbsp(6.0 gm) Basil Leaves(Chopped)

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1/4 Tsp(0.62 gm) Garlic(Chopped)

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1/4 Tsp(1.0 ml) Lemon Juice

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1/8 Tsp(0.56 gm) Salt

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1/2 Tsp(1.0 ml) Olive Oil

  • In a blender, add 2 tbsp boiled chopped beetroot, 2 tbsp chopped basil leaves, 6 walnuts, 1/4 tsp chopped garlic, 1/2 tsp olive oil, 1/8 tsp salt

  • Grind it Well

  • Add 1/4 tsp lemon juice

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