This Roasted Beet Pesto Is Fall On A Plate
"Arguable, the best 'o pesto...."
INGREDIENTS
•
1
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bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces
5 tbsp.
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plus 1 tsp. extra-virgin olive oil
Kosher salt
freshly ground black pepper
Freshly ground black pepper
1/2 c.
•
toasted California walnut pieces (2-oz.), plus ½ c. roughly chopped for garnish (2-oz.)
1 tbsp.
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plus 1 tsp. red wine vinegar
1
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small garlic clove
3/4 lb.
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cooked spaghetti
2 c.
•
packed baby arugula
Parmesan cheese, for garnish
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