Beet Green Pesto Recipe
Italian-inspired · Condiment · 10 min total
A vibrant and earthy twist on classic pesto, using nutrient-packed beet greens instead of basil. Perfect for pasta, sandwiches, or as a dip.
10
min prep
min prep
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups packed beet greens (stems removed)
- 1/2 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Wash beet greens thoroughly and pat dry. Remove any tough stems.
- In a food processor, combine beet greens, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil and lemon juice until smooth and creamy. Scrape down sides as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- To freeze, spoon pesto into an ice cube tray and cover with a thin layer of olive oil; freeze until solid, then transfer to a freezer bag.
- Substitute walnuts or almonds for pine nuts if preferred.
- Use within a few days for best flavor; the color may darken over time.
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