Name: Beet Tops Pesto
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 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

Beet Tops Pesto

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4.9 from 11 reviews

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

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

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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/