Name: Beet Greens Pesto
Prep time: 5 min
Total time: 5 min
Yield: 2 cups
Cuisine: American
Ingredients: 4 cups beet greens; 0.5 cup pine nuts; 3 tablespoons vegan parmesan; 4 cloves garlic; 0.5 tsp salt; 0.25 tsp fresh black pepper; 0.25 cup olive oil; 1 handful herbs such as basil, parsley, or cilantro

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Beet Greens Pesto

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Beet Greens Pesto

4 cups beet greensstems removed

½ cup pine nutswalnuts or some of other but can also work

3 tablespoons vegan parmesan

4 cloves garlicroughly chopped

½ tsp salt

¼ tsp fresh black pepper

¼ cup olive oil

1 handful herbs such as basil, parsley, or cilantrooptional

Instructions

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Instructions

In a food processor, combine all of the ingredients minus the olive oil. Begin to blend while slowly adding in the olive oil until the mixture is fully blended and the olive oil is fully added.

Serve over toast, mixed in with pasta, as a dip for chips, and ENJOY!!

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Tips & Tricks (5)

Blanch Beet Greens First 🌿
Briefly blanch the beet greens for 2-3 minutes, then shock in ice water to remove bitterness and preserve their vibrant color while maintaining nutrients.
Toast Pine Nuts for Depth 🔥
Lightly toast your pine nuts in a dry skillet for 2-3 minutes before adding to the pesto to unlock their rich, nutty flavor and prevent them from tasting raw.
Balance Earthiness with Acid 🍋
Add a squeeze of fresh lemon juice or a splash of quality vinegar to brighten the earthy beet green flavor and prevent the pesto from tasting flat or heavy.
Pulse, Don't Puree 🔄
Use short pulses in your food processor rather than continuous blending to maintain a chunky, textured consistency and prevent over-oxidation that darkens the pesto.
Reserve Pasta Water for Creaminess 💧
Save 1/4 cup of starchy pasta cooking water and stir it into the pesto when tossing with pasta to create a silky, cohesive sauce without adding extra oil.