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a bowl of beet leaf pesto on a white table

Beet Greens Pesto Recipe

Kristina Todini, RDN
Beet Greens Pesto, a simple food waste recovery recipe using beet leaves in place of basil in pesto sauce. Easy, tasty, and a great way to use edible plant parts that would otherwise get thrown out!
5 stars (3 ratings)
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauces, Dressings + Dips
Cuisine Italian-Inspired
Servings 8 servings
Calories 184 kcal

Ingredients
  

  • 2 cups beet greens chopped (from about 1 bunch)
  • cup pine nuts or sunflower seeds if nut-free
  • 2 whole garlic cloves
  • ½ cup 120 ml extra virgin olive oil
  • ½ cup parmesan cheese or 1/3 cup nutritional yeast for vegan pesto
  • teaspoon salt
  • teaspoon fresh cracked pepper
  • Optional: squeeze of fresh lemon juice

Instructions
 

  • Wash beet tops: First, wash beet greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
  • Blend ingredients: Add washed and dried beet tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
  • Add cheese and spices to taste: Next, add cheese (or nutritional yeast), salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
  • How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.

Notes

  • Nuts and seeds? Traditional pesto sauce uses pine nuts, but any nut or seeds will be delicious in this pesto. We used sunflower seeds in this recipe (as shown in the accompanying photos) to make this pesto nut-free.
  • Make it vegan: Make this pesto recipe vegan by using dairy-free parmesan cheese or nutritional yeast. If using "nooch", or nutritional yeast, substitute a smaller amount of nutritional yeast compared to regular or vegan cheese, as its flavor is very strong. In the recipe ingredients section we suggest 1/3 cup nutritional yeast.
  • Tools Needed: food processor or blender, knife set, cutting board, salad spinner
  • Prep Ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
  • Leftovers and Storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
  • Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.

Nutrition

Serving: 1servingCalories: 184kcalCarbohydrates: 1gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 158mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 652IUVitamin C: 3mgCalcium: 87mgIron: 1mg
Keyword beet greens pesto, pesto recipe, vegan pesto
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