• Chef Yogi

Beet Pesto

From Savi

What Italians call pesto, Indians call chutney. The main idea is the same. The combination of of nuts, herbs and oil make a great sauce/chutney/pesto recipe. There will be at least two kinds of chutney/sauce in my refrigerator at any given day as they make a great spread, dipping sauce or base for any sauté dish. I saw these beautiful bulbs of organic beets sitting on a table at our local farmer's market AND they were on sale. I got about 8-10 bulbs for about $3 and could not pass them up. I brought them home, soaked them in luke warm water to wash all the dirt off. Then I halved them and popped them in the over to roast. We had few of them on our salad for dinner and then the rest became pesto.


2 C. of roasted and peeled beets/alternatively you came steam or cook them on stove top

1/2 C. raw walnuts

1 Clove of garlic

2 TBS. olive oil

1/2 C. fresh basil (Indian Tulsi works too)

Juice of 1 lemon

Salt and pepper to taste

Warm water as needed

Place all the above ingredients in a blender and process till it become smooth.

Add some warm water little at a time till you get the consistency you desire. I like mine very smooth and easy to spread.

Tips: As walnuts has more natural oils in them, we do need as much olive oil. you can completely leave the olive oil out and it still taste great.

Plating: Spread it on any toasted bread .

Use it as dip with cucumbers, peppers and snap peas. Drizzle or spread the pesto on any wraps. We used it as our sauce for falafel wraps.