Beet Tops Pesto
Don’t toss those beet greens! Use them to make a flavorful pesto that’s perfect with pasta.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: Sauces
- Method: Blend
- Cuisine: American
Ingredients
Scale
- 5–6 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
- 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.
- 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
Find it online: https://www.girlgonegourmet.com/beet-tops-pesto/
