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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Beet Pesto Pasta Sauce

    By Min On February 9, 2021, Updated February 11, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    a collage including ingredient shot, close up shot of pesto and pesto mixed with pasta

    Made with simple, wholesome ingredients, this beet pesto pasta sauce comes together in minutes and makes for the perfect pasta sauce for babies, kids, and adults!

    beetroot pesto in a glass bowl and placed on top of wooden round plate with other basil, beets, and lemon

    If you've been following me for a while, you know that I LOVE cooking with beets. It's such a versatile ingredient that you can use in both sweet and savory applications, like muffins, oatmeal, meatballs, and dips.

    And if you're new here, first of all, WELCOME! Whether you are a fan of beets or not, my mission is to help you incorporate more of this super nutritious ingredient into your family’s meals.

    This beetroot pesto is great for anyone who shies away from beets (ahem! I'm looking at you, hubby). All the add-ins truly elevate the flavor of the beets.

    Not to mention, it's visually so stunning that it will make you feel like like you’re sitting down to a fancy meal ;).

    Jump to:
    • What Makes this Pesto Perfect for Babies?
    • Ingredients
    • Instructions
    • Tips for making the perfect baby pasta sauce
    • Serving Suggestions for babies
    • More Baby Pasta Recipes
    • Beetroot Pesto Pasta Sauce

    What Makes this Pesto Perfect for Babies?

    Beets contain so many nutrients that babies need to thrive

    Ricotta is a great source of protein, omega-3 fatty acids, calcium, and zinc. It's also lower in sodium compared to most types of cheese.

    This beetroot pesto is bursting with FLAVOR, which is so important to expose your baby to from the very beginning. If you thought baby food had to be bland, think again!

    It is also super versatile! You can:

    • serve as is (for beginner eaters, preload onto a spoon and place on the table or hand it to your baby. LOVE these spoons.
    • toss with pasta
    • spread it on bread or tortilla
    • serve as a dip

    May also be interested in: zucchini pesto with almonds

    Ingredients

    all the ingredients for pesto on a wooden board

    Beets - you'll need 1 cup of roughly chopped cooked beets. My favorite way to cook them is in the Instant Pot.

    How to Cook Beetroot for Babies

    Ricotta - it goes SO well with beets! It will help add a nice creamy texture to the pesto. Be sure to look for one that’s pasteurized and made with whole milk. If you prefer a more sharp punch of flavor, you can add in some parmesan cheese.

    If looking for a non-dairy option, try adding any plant-based no sugar added yogurt or this homemade cashew cheese.

    Walnuts - Feel free to swap with other nut of choice, although I highly recommend trying it with walnuts first. If there's a nut-allergy, you can substitute with pine nuts, pumpkin or sunflower seeds.

    Basil - such a wonderful accompaniment to beets! You don't really need to be exact with the measurements here. I like to add a handful. Feel free to add more or less.

    Garlic and lemon - may be in small amounts but boy do they pack flavor!

    Extra virgin olive oil - can add more to your desired consistency.

    Instructions

    all the ingredients for the pesto in a blender on the left side of collage and everything blended on the right side of collage

    Leaving the food processor running, slowly add the olive oil until all ingredients are well combined. If pesto is too thick, add extra oil or water. 

    Tips for making the perfect baby pasta sauce

    This is a very forgiving recipe and easily adaptable to suit your tastebuds!

    For instance, if you think garlic may be too spicy for you or your baby, start by adding just one clove. You can always taste and add more. Same goes for lemon and basil.

    You can also easily adjust the consistency by adding more oil (or water) to make it thinner.

    Serving Suggestions for babies

    pesto mixed in with pasta and plated in a large white plate

    Pictured: with shredded chicken. I especially love using fusili as the pesto really clings to the twists.

    Toss the pesto with whatever pasta you wish. There are SO many varieties out there from whole wheat to chickpea, lentils, quinoa, and so much more! Super tasty as a pesto orzo salad too!

    For a boost of priority nutrients for babies, add diced or shredded (depending on your child’s age and chewing abilities) chicken, beef or vegetarian protein source like tofu, edamame, or beans. 

    Do continue serving beets (or any food) in its whole form so that your baby can learn to appreciate them as is.

    More Baby Pasta Recipes

    • a close up shot of sweet potato sauce tossed with pasta and spinach
      Creamy Sweet Potato Sauce
    • cooked creamy mushroom pasta in a large skillet with an orange spatula
      20 Minute Vegan Creamy Mushroom Pasta
    • Cooked pasta in a large dutch oven with fresh parsley and a large orange spatula
      Homemade Hamburger Helper
    • A close up shot of scooped broccoli pasta.
      Creamy Broccoli Pasta (One Pot Meal)
    a close up shot of pesto with a spoon

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    a close up shot of pesto with a spoon

    Beetroot Pesto Pasta Sauce

    Made with simple, wholesome ingredients, this beetroot pesto comes together in minutes and makes for the perfect pasta sauce for babies, kids, and adults!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 4
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Freezer Tray

    Ingredients

    • 170g of roughly chopped steamed or roasted and peeled beets, about 1 ½ medium beets
    • ¼ cup (30g) walnuts
    • basil, a handful (doesn't have to be exact)
    • ⅓ cup (3 oz or 80g) whole milk ricotta
    • 2-3 garlic cloves
    • 1-2 tablespoons lemon juice
    • 3 tablespoons extra virgin olive oil

    Instructions

    • In a food processor or blender, add all the ingredients minus the oil and pulse several times.
    • Leaving the food processor running, slowly add the olive oil until all ingredients are well combined. If pesto is too thick, add extra oil or water. 
    • Store in a jar for up to a week or freeze for up to 3 months (recommend freezing in single-serve portions)

    Notes

    • Walnuts - Feel free to swap with other nuts of choice, although I highly recommend trying it with walnuts first. If there's a nut-allergy, you can substitute with pine nuts, pumpkin or sunflower seeds
    • Basil - such a wonderful accompaniment to beets! You don't really need to be exact with the measurements here. I like to add a handful. Feel free to add more or less.
    • If you think garlic may be too spicy for you or your baby, start by adding just one clove. You can always add more at the end. Same goes for lemon and basil.
    • You can also easily adjust the consistency by adding more oil (or water) to make it thinner.
     

    Nutrition

    Calories: 194kcal | Protein: 4g | Fat: 18g | Sodium: 44mg | Potassium: 174mg | Fiber: 1g | Vitamin A: 104IU | Calcium: 58mg | Iron: 1mg
    Course Appetizer, Main Course, Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Hope says

      October 19, 2022 at 3:04 pm

      5 stars
      My favorite pasta recipe ever! Found when we were doing BLW with our oldest and have made it many many times. Truly delicious! We call it Purple Pesto and like the leftovers as a quesadilla with a little shredded mozzarella.

      Reply
      • Min says

        October 19, 2022 at 8:31 pm

        Thank you so much for taking the time to share! Will have to try your quesadilla idea!

        Reply
    2. Brooke says

      November 10, 2021 at 2:10 pm

      Could cottage cheese work instead of ricotta? Thank you!

      Reply
      • Min says

        November 10, 2021 at 7:48 pm

        I haven't tried but I imagine it would work. Will taste different obviously as ricotta is more mild tasting

        Reply
    3. Mariam Aziz says

      November 10, 2021 at 11:07 am

      Could i use boiled beetroot instead?

      Reply
      • Min says

        November 10, 2021 at 7:24 pm

        Sure!

        Reply
    4. Neesha says

      September 26, 2021 at 10:52 pm

      Can I do a big batch an freeze it ?

      Reply
    5. Meredith says

      March 02, 2021 at 8:32 pm

      How long does this keep in the refrigerator?

      Reply
      • Min says

        March 07, 2021 at 3:39 pm

        up to 5 days!

        Reply
    6. Maddalena says

      February 24, 2021 at 7:26 am

      5 stars
      Wonderful and super nutritious recipe, really tasty!

      Reply
      • Min says

        February 26, 2021 at 12:19 pm

        yay!!

        Reply
    7. Lilian says

      February 16, 2021 at 5:15 pm

      Thank you for the recipe! Is this freezer friendly?

      Reply
      • Min says

        February 17, 2021 at 6:14 am

        I wouldn't freeze these. It doesn't make a lot so if it's too much for your child perhaps you guys can enjoy together?

        Reply
        • May says

          October 24, 2021 at 8:17 pm

          Hi, any reason why this particular recipe is not freezer friendly? Thank you.

          Reply
          • Min says

            October 24, 2021 at 9:46 pm

            Hi! You can. I just didn't include it in the recipe. Sorry about that! Just updated 😉

            Reply
    8. Dian says

      February 10, 2021 at 11:36 am

      5 stars
      Omg, this is the best healthy recipe. I made this today and my toddler love it so much!! Thank you 🙏

      Reply
      • Min says

        February 10, 2021 at 1:00 pm

        yay!! Doing the happy dance with you mama!

        Reply
    9. jK says

      February 09, 2021 at 1:00 pm

      Can you use any other cheese? Soft Cream cheese maybe?

      Reply
      • Min says

        February 17, 2021 at 6:17 am

        Haven't tried but I'm sure it will work!

        Reply
    10. Cailey says

      February 09, 2021 at 8:32 am

      Is it serve in cold?

      Reply
      • Min says

        February 09, 2021 at 8:48 am

        It can be but I recommend room temperature or warm. Don't reheat it if you make ahead. My toddler has no issues eating it cold but if your child won't, some suggestions are tossing it with warm pasta, spread on bread/pizza and toast, etc.

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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