Roasted Beetroot Pesto With Smoked Garlic

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  • Serves: 4 to 6
  • Prep Time: 10 mins
  • Ready in: 15 mins
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Roasted Beetroot Pesto With Smoked Garlic

A tasty light pasta dish with a striking look.


  • 350g cooked, peeled beetroot, roughly chopped
  • 3 cloves smoked garlic, roughly chopped
  • 1 tbsp tomato puree
  • ½ tsp dried oregano
  • 25g almonds, skin on
  • ½ tsp fresh red chilli finely chopped
  • 15g Parmesan cheese
  • 2 bunches basil ( 25g)
  • 50mls olive oil, approx
  • salt
  • pepper to taste
  • squeeze lemon
  • 200g dried Tagliatelle
  • 2 beetroot, washed, peeled and sliced across
  • 20 fresh basil leaves
  • extra Parmesan cheese for shaving
  • cooked beetroot stalks, cooked and chopped roughly

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  1. Pre heat the oven to 200°C gas 6.
  2. Wash and trim the beetroot, then cut off the stalks and leaves leaving about 4 cm.
  3. Wrap tightly in foil and bake in the oven until soft, about 45 minutes, or simmer in salted water.
  4. Once cooked, remove from the oven and cool, then peel and chop up into small pieces.
  5. Next, place the sliced beetroot into a pan of boiling water, re boil and add the tagliatelle cook until slightly underdone, then strain well. Add a touch of oil to the cooked pasta so they do not stick together, keep warm.
  6. Place the cooked beet, garlic, tom puree, oregano, almonds, chilli, cheese, basil and half the oil into a stick blender and blitz until you have a smoothish sauce, add more oil if needed.
  7. Taste and add salt, pepper and lemon to taste.
  8. Place the cooked warm pasta into a large bowl, add the pesto and stalks and mix well.
  9. Serve with deep fried basil leaves and shavings of Parmesan.