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roasted beet pesto

Quick tip: buy your beets whole and saute the greens in olive oil and garlic for beet top tacos


  • 1-2 cloves garlic
  • 1/2 cup sunflower seeds, raw or toasted
  • 2 large cooked and peeled purple beets, coarsely chopped (I prefer to roast mine)
  • 1/3 cup olive oil
  • 2 tablespoons sherry vinegar
  • Kosher salt
  • OPTIONAL: 2-3 tablespoons jojo’s OG


  1. Pulse  the garlic and sunflower seed in the bowl of a food processor fitted with the blade attachment and pulse until minced.
  2. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

    Makes an excellent snack with veggies