4.6 from 33 votes
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 pistachios see note, shelled
- 5 cloves garlic see note, roasted
- 1 teaspoon salt to taste, sea salt
- 2 tablespoons cider vinegar
- 1/2 cup olive oil
Instructions
- 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
- Turn the food processor on and slowly stream the olive oil through the opening at the top.
- Taste the pesto for flavor and add more sea salt, vinegar, or garlic to taste.
- 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.
Cup of Yum
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: 2 cups
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.