Pickled Beet Pesto

by Kate on May 26, 2017

Pickled Beet Pesto - FoodBabbles.com

Once upon a time, there was a girl who loooooooved avocados! What’s not to love? Avocados are amazing. Smooth, creamy deliciousness. Perfect in salads, pureéd into sauce, avocado toast anyone? Avocados are so versatile and of course, tasty.

Spoiler alert. I’m that girl with the avocado love affair. So the other night, I’m out to dinner with HB. When she and I go out, sushi is almost always on the menu. Lo and behold, halfway through dinner I started having an allergic reaction!

Whaaaaa?? I was floored and confused. I have never had any food allergies and I eat everything! Turns out, I’m allergic to … yup, you guessed it. Avocados. Nooooooo! Rest in peace guacamole.

So what’s an avocado toast loving girl support to do? Find new and interesting things to top my toasty goodness with. Enter this Pickled Beet Pesto. Pickled beets, garlic, fresh basil and raw almonds come together for an amazing spin on classic pesto.

It was fantastic spread on sprouted grain toast which I then topped with sautéed shredded brussels sprouts and a sprinkle of himalayan pink sea salt. Perfection! Love at first taste. It was a beautiful substitute for avocado toast. This pesto is garlicky with a sweetness and a slight tanginess to it from the pickled beets.

Pickled Beet Pesto - FoodBabbles.com

Next up, I tossed this Pickled Beet Pesto with some pasta and spinach. It was amazing! This pesto, much like my beloved avocados, is so versatile! I’m finding tons of ways to use this flavorful pesto.



Pickled Beet Pesto

5 minutes

Pickled Beet Pesto


  • 2 cloves garlic
  • 1 cup raw almonds
  • 8 ounces pickled beets (I used Love Beets brand)
  • 4 cups fresh basil leaves
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. In a food processor, pulse garlic and almonds until finely chopped. Add the remaining ingredients and process until smooth. Taste and adjust salt and pepper accordingly.

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