Beet Tops Pesto
Don't toss those beet greens! Use them to make a flavorful pesto that's perfect with pasta.
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Servings: 6 servings
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
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 Estimate
Serving: 0.25cup | Calories: 257kcal | Carbohydrates: 3.9g | Protein: 4.6g | Fat: 26.2g | Saturated Fat: 4.3g | Polyunsaturated Fat: 20.9g | Cholesterol: 4.8mg | Sodium: 617.1mg | Fiber: 1.9g | Sugar: 0.7g
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