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I’ve made a couple of versions of vegan beet pesto. Last year I wrote about another version of beet pesto over at Cooking the Harvest. That version had a surprise ingredient – carrot tops!

If we were to look at a scale of Beety–>Herby–>Nutty, this vegan beet pesto recipe falls on the nuttier side. The reason why we like these types of recipes around here is because they are so adaptable. If you wanted to make this a bit herbier or a bit beetier, you can easily do that. This is the result of what I had on hand which was not a ton of beets and not a ton of herbs.

Could you make this recipe with regular parmesan cheese? Yes. Could you add other herby greens like parsley, cilantro, kale, or chard? 100%. Could you add other root vegetables like carrots, turnips, or sweet potatoes. You better believe it. This is the perfect type of recipe to play with and use up what you have in the crisper.

Author: Nicki Dowland

Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.