1-Let’s walk through making this beet pesto pasta from start to finish it’s simpler than you might think and ready in about an hour. First, preheat your oven to 375°F and wrap each beet in foil before placing them on a baking sheet. Roast them for around 40 minutes until they’re easy to pierce with a knife, then let them cool for 5 minutes.

2-Next, peel the skin off the beets using a towel or spoon and chop them into medium pieces. In a food processor, combine the beets, smashed garlic, almonds, shredded parmesan cheese, black pepper, and basil, then pulse three times. Slowly drizzle in the olive oil while pulsing to get that smooth consistency you’re after.

3-Once your pesto is ready, toss it with the cooked spaghetti. Finally, divide the pasta onto plates and garnish with extra parmesan cheese and fresh basil for a pop of color and flavor. If you want to mix things up, try our Brazilian lemonade recipe as a refreshing side to complement this dish.