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5
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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 Time
2
minutes
mins
Blend Time
3
minutes
mins
Total Time
5
minutes
mins
Course:
Dinner, Sauce
Cuisine:
American
Servings:
4
Calories:
109
kcal
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:
109
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
335
mg
|
Potassium:
245
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1522
IU
|
Vitamin C:
8
mg
|
Calcium:
56
mg
|
Iron:
1
mg