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5 from 4 votes

Beet Green Pesto

This beet green pesto is garlicky and spicy, simple to make, and is a great no cook pasta sauce for summer nights. Great way to use mustard greens from your garden.
Prep Time2 minutes
Blend Time3 minutes
Total Time5 minutes
Course: Dinner, Sauce
Cuisine: American
Servings: 4
Calories: 109kcal
Author: Kelly Jensen
Cost: $1

Equipment

  • Blender or Food Processor

Ingredients

  • 2 cups beet greens loosely chopped
  • 1 cup fresh basil
  • 6 cloves garlic
  • 1/2 cup walnuts
  • 1/2 teaspoon Sea Salt
  • 1/2 cup parmesan cheese grated
  • 1/2 cup extra virgin olive oil plus more if needed

Instructions

  • In a food processor or blender, add the beet greens, basil, garlic, walnuts, salt, and parmesan cheese. 
  • Pulse a few times, then turn the food processor on low and stream in the olive oil.  Stop, and check the consistency, adding more olive oil if needed.
  • Toss with fresh pasta, use pesto as a sauce on homemade pizza, or enjoy pesto as a dip for vegetables or bread.

Nutrition

Calories: 109kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1522IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 1mg