Beet Tops Pesto

Looking for an easy beet greens recipe? This pesto is the thing to make! So, instead of tossing those beet greens learn how a few simple ingredients turn them into a delicious beet tops pesto that’s perfect with pasta.

beet tops pesto in a white bowl with a spoon

Every time I buy beets, I am amazed by how many greens are attached to them as I stuff them in my crisper drawer. Sadly, before this week, I always tossed the beet greens away, never once thinking that maybe those greens could be used for something. That all ends here.

After my spinach and parsley pesto experiment, I’ve been turning random green stuff into pesto, and this beet tops pesto is my new fave. Some beet greens, some nuts, some cheese, some garlic, some olive oil, and poof! you got yourself a tasty sauce for some pasta.

Ingredients

  • Beet top greens – remove the stems and just use the greens.
  • Walnuts – or you can use other nuts like almonds or pine nuts.
  • Grated parmesan cheese
  • Garlic cloves
  • Lemon juice
  • Lemon zest
  • Olive oil
  • Salt
Photo collage of fresh beets and greens

How to Make It

Toss the greens, walnuts, grated Parmesan cheese, garlic cloves, and lemon juice and zest in a food processor. Pulse them until everything is chopped up.

With the food processor running, slowly pour in the olive oil until the sauce is smooth. Season to taste with salt.

It will keep in the fridge for a few days in an airtight container or you can freeze it. Store it in small containers with a layer of olive oil on top, cover, and freeze them for a couple of months.

Different Ways to Use Beet Tops Pesto

  • Toss it with pasta for pasta salads, side dishes, or main courses.
  • Spread it on sandwiches.
  • Mix it with cream cheese and enjoy it with your morning bagel.
  • Spread it on toast along with avocado and tomato slices.
  • Stir it into store-bought tomato sauce for an extra nutrition boost.
  • Spread it on pizza dough and top it with your favorite toppings for pizza night.

Happy pesto-making!

April
beet tops pesto with pasta in a white bowl

More Pesto Recipes

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Beet Tops Pesto

Don’t toss those beet greens! Use them to make a flavorful pesto that’s perfect with pasta.

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Sauces
  • Method: Blend
  • Cuisine: American

Ingredients

Scale
  • 56 cups beet top greens (just the green leaves from approximately 2 bunches of beets)
  • 1/4 cup chopped walnuts
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves
  • Juice and zest of 1/2 a lemon
  • 1/2 cup of olive oil
  • Salt, to taste

Instructions

  1. Toss the greens, walnuts, grated Parmesan cheese, garlic cloves, and lemon juice and zest in a blender or food processor. Blend them all together until everything is chopped up.
  2. With the blender or food processor running, slowly pour in the olive oil until the sauce is smooth. Season to taste with salt (start with a couple pinches).

Notes

Toss the pesto with pasta, slather some on sandwiches, top some toast with it, or stir it into store-bought tomato sauce for a nutrition kick.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 257
  • Sugar: 0.7g
  • Sodium: 617.1g
  • Fat: 26.2g
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 20.9g
  • Trans Fat: 0g
  • Carbohydrates: 3.9g
  • Fiber: 1.9g
  • Protein: 4.6g
  • Cholesterol: 4.8mg

Keywords: beet tops pesto, beet green recipe, beet green pesto

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

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36 Comments

  1. I made the recipe exactly as you did but added some garlic scapes from my garden. It is delicious !!

    1. It will keep in the fridge for up to a week and I think it will freeze well, too. Just keep it in a freezer-safe container – it will probably keep for a couple of months.

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