RECIPE: Beet Pesto with Spaghetti

February 10, 2016, 1:14 PM HST (Updated May 22, 2016, 6:59 PM)

Beet Pesto with Spaghetti. Photo credit: Kristin Frost Albrecht.

Beet Pesto with Spaghetti. Photo credit: Kristin Frost Albrecht.



Beautifully rose hued and with the sublime flavor of macadamia nuts, fresh ginger, spicy garlic and parmesan cheese all whirled together with with tender beets – then tossed with hot pasta.  This dish is perfect for a romantic meal with your special someone! Skip the parmesan all together, add a couple dashed of salt-to-taste and this recipe works just as well vegan.




1 cup beet pesto (recipe below)

8 ounces spaghetti, cooked to al dente


Chopped parsley for garnish

Parmesan cheese for garnish (optional)


  1. Toss beet pesto and hot, drained spaghetti till incorporated.
  2. Adjust amount of pesto to taste.
  3. Garnish with chopped parsley and serve immediately!

 Beet Pesto


4 medium beets

1 cup of parmesan

1 cup of macadamia nuts

2 cups of olive oil, divided

4 cloves of garlic

1 inch chopped ginger root

pinch of sea salt


  1. Peel and parboil the beets till tender.
  2. Add beets, parmesan, macadamia nuts, 1 cup of olive oil, garlic, ginger and sea salt to the bowl of a food processor. Blend until smooth.
  3. Gradually add remaining oil blending to desired thickness.
  4. Adjust seasonings to taste.

More than just pasta! Use the pesto as a dip or spread with veggies, bread or crackers. You can even try it topped on grilled fish or chicken.

Tip: Keep in a tightly covered container in the refrigerator for up to a week or freeze for later use.

Food Basket


This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.



Share this Article

Get Weekly Updates

Get a quick summary of what's happening on Hawaii with our weekly email of news highlights:

View Comments