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Beet Tops Pesto

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4.9 from 10 reviews

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

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

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