Preheat the oven, wrap each beet in foil and place on a baking sheet. Place in the oven and cook for 40 minutes or until beets can be easily pierced with a knife. Remove beets from foil and let cool for 5 minutes. Once cooled, use a towel or a spoon to peel away the skin. Chop beets to medium size.

In a food processor add the beets, garlic, walnuts, shredded parmesan, black pepper, and basil. Pulse 3 times. Cut the processor on high and slowly drizzle in olive oil. Pour beet pesto over cooked spaghetti, toss to combine.

Divide pasta amongst 6 plates, garnish with more parmesan and fresh torn pieces of basil.