Pesto beet and basil black

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  • Beet of the great: 1 (160 g, after cooking)
  • Olive oil: 3 Tablespoons
  • Water: 80 ml
  • Salt: taste.
  • Peppercorn: taste.
  • Nutmeg: taste.
  • Parmesan cheese: taste.
  • Mass taste: For two people
  • Basil black: taste.


Boil the beets in the water and, as soon as it is well cooked, remove it and take advantage of the hot water to cook the pasta al dente.

Place the beets already cooked with olive oil and two basil leaves in a blender/food processor, and pass all very well until a cream as well velvety (if necessary, add a little water of the dough so that it is more liquid). Season with salt, pepper, nutmeg and a little grated parmesan cheese.

Stir everything well and add the prepared mass previously cooked. Before serving, put some fresh basil leaves black and more than a little parmesan cheese.

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