This Roasted Beet Pesto Is Fall On A Plate

Name: This Roasted Beet Pesto Is Fall On A Plate
Ingredients: 1 bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces; 5 tbsp. 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. plus 1 tsp. red wine vinegar; 1 small garlic clove; 3/4 lb. cooked spaghetti; 2 c. packed baby arugula; Parmesan cheese, for garnish

"Arguable, the best 'o pesto...."

INGREDIENTS

•

bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces

•

5 tbsp.

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.

plus 1 tsp. red wine vinegar

•

small garlic clove

•

3/4 lb.

cooked spaghetti

•

2 c.

packed baby arugula

•

Parmesan cheese, for garnish

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