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Beet Green Pesto

Use beet greens in homemade pesto sauce! Using the whole plant is brilliant and brings so much nutrition to your life.

Prep Time
10 mins
Total Time
10 mins
Servings: 2 cups
Calories: 160 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 cups beet greens tightly packed
  • 1/2 cup shelled pistachios see note*
  • 5 cloves roasted garlic see note**
  • 1 teaspoon sea salt to taste
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil

Instructions

    Cup of Yum
  1. Add all of the ingredients except for the olive oil to a food processor. Pulse 5 to 10 times, or until the ingredients are roughly chopped
  2. Turn the food processor on and slowly stream the olive oil through the opening at the top.
  3. Taste the pesto for flavor and add more sea salt, vinegar, or garlic to taste.
  4. Use immediately or transfer to a sealable container and refrigerate until ready to use. Pesto will stay fresh for up to 7 days in a sealed container in the refrigerator. 

Notes

  • *you can use virtually any type of nut or seed in this pesto to replace the pistachios if desired. Try walnuts, almonds, pecans, pumpkin seeds, or pine nuts.
  • **If using raw garlic instead of roasted, start with only 2 large cloves and add more if you desire more garlicky flavor

Nutrition Information

Serving 2Tbsp Calories 160kcal (8%) Carbohydrates 2g (1%) Protein 5g (10%) Fat 15g (23%) Cholesterol 12mg (4%) Sodium 210mg (9%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 160

% Daily Value*

Serving 2Tbsp
Calories 160kcal 8%
Carbohydrates 2g 1%
Protein 5g 10%
Fat 15g 23%
Cholesterol 12mg 4%
Sodium 210mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.