While scrolling through all the food porn on Pinterest in search of interesting recipes, I came across this gorgeous-looking dish on Eat, Live, Run: Beet Pesto Pasta. (The blogger got the recipe from Heather Christo‘s cookbook Generous Table.) I immediately pinned it and kept coming back to the link, drooling at that luscious pink spaghetti. I decided to make it for dinner last night, with some of my own additions, and it did not disappoint!

Beets used to be intimidating to me, because you typically have to roast or boil and then peel them before you can actually start cooking with them. I’ve gotten over it, though, and they’re worth the extra effort!* I made the beet pesto ahead of time, figuring that it would only taste better if I allowed the flavors time to come together.

This recipe was super easy to make: all you have to do is boil the beets until they’re fork tender, then throw the ingredients into your food processor or blender and pulse until you have a pretty pink PESTO!

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