Beet Green Pesto
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
16 mins
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Servings
4 servings
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Cuisine
American
Beet Green Pesto
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This beet green pesto is the perfect way to use up all those pesky beet tops. Full of vitamins and minerals this pesto is perfect on pasta, toasted bread and even when used as a delicious topping for grilled meats. You'll love how easy this pesto comes together!
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Ingredients
- 6 beet greens from 6 beets
- 1/2 cup lightly packed fresh basil leaves
- 1 clove garlic
- 1/2 cup toasted hazelnuts
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3/4 cup olive oil more or less depending on taste and texture
- kosher salt
- Fresh cracked pepper
Instructions
- Bring a pot of water to a boil on the stovetop.
- To blanch greens you simply cut away any woody stems and just use the green portion of the stems. Wash thoroughly and set aside. Get a large pot and put it on the stove until boiling. Set another large bowl full of ice water next to the stove. Add greens to boiling water, leave in for 10 seconds, remove and immediately put into ice water. Then drain. Blanching helps soften the beet greens without losing the color.
- Drain and squeeze any access water out of the greens.
- Add the greens, basil garlic and hazelnuts to a blender or food processor.
- Process for just a few seconds to start breaking down the nuts and greens. Add Parmigiano-Reggiano and stream in olive oil till desired consistency is reached. Season with kosher salt and fresh cracked pepper.
Nutrition Information
Show Details
Serving
1(1/4 cup) serving
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1(1/4 cup) serving |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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