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The healthy and herby flavor of this homemade Beet Greens Pesto is a delicious condiment or marinade with a salty and rich finish from the parmesan cheese and pine nuts. Making it takes less than 15 minutes. Use it to coat your noodles or spread it over a steak, but definitely use it as a way to consume some healthy leafy greens.
Why This Recipe Works
Pesto is a delicious sauce that works on many different dishes and can be made using a variety of different greens. Each green brings its own unique flavor as the beet greens do in this version. Beet greens have a mild, sweet, and earthy flavor, which makes them great for topping off chicken or beef.
If you plan on using fresh beets then using beet greens to make a pesto sauce is a great way to eliminate food waste. Beet greens are said to help fight inflammation, improve digestive health, and support brain health.
This recipe is super easy to prepare and can be made in under 15 minutes. It also makes plenty so you can save it for other meals. Eggs with pesto are a delicious way to start your day.
Beets are best in season from November to the late winter months, but you can find fresh and organic versions in your supermarket year-round. Certainly, you can purchase store-bought pesto, but nothing compares to the fresh flavor you get when making it from scratch.
If you’re wondering what to make with pesto then try this creamy pesto chicken and use the beet greens version instead of the standard basil pesto.
Ingredients You’ll Need
- Beet Greens: try to find a bunch of beets that have crispy looking greens. You don’t want them to appear limp and falling apart.
- Garlic: I prefer to purchase minced garlic in a jar because it saves me so much time in cooking.
- Salt: I recommend using a flaky salt for this sauce or try something fun like a white truffle salt.
- Olive Oil. Using good quality olive oil is key for achieving a flavorful pesto. I try to find organic olive oil in a dark glass bottle that is prepared exclusively in Italy.
- Pine Nuts. I like to purchase a large container of pine nuts to keep on hand for recipes like this one.
Step-by-Step Instructions
Pesto is the sauce of summer and since beets are a root vegetable you can find year-round it makes a perfect option for preparing this unique version. It comes together quickly in the food processor.
- Prepare the leaves. Remove the leaves from the beet stems and wash them with cold water or place them into a bowl filled with cold water. Place the leaves on paper towels to dry or in a salad spinner.
- Pulse the base ingredients. Put the beet greens, pine nuts, and garlic into a food processor and pulse until finely chopped. Slowly add the olive oil and pulse until it becomes a paste-like consistency.
- Mix the Pesto. Add the parmesan cheese, salt, pepper, and lemon juice and pulse until just mixed in.
Recipe Notes and Expert Tips
- This unique recipe makes a beautiful pesto, which will have some flecks of dark pink from the beets.
- You can swap the pine nuts for walnuts, almonds, cashews, or even pecans.
- Wondering what to make with Pesto? Use it as a spread, condiment, or even a marinade. Some of the best options are pasta, meat, and fish, but pesto is also delicious on sandwiches and spread over eggs.
Storing Info
- Freezing Info: The best way to make this beet greens pesto last is to freeze it. I prefer to pour any leftovers in a silicone ice cube tray and freeze it. Then it can be placed into a freezer-safe zip-top bag or container for later use.
- Refrigerator Info: I love to store the pesto I plan on using immediately in a Ball jelly jar in the fridge. It will last 8 to 10 days. I do not recommend canning pesto because of the parmesan cheese and pine nuts.
Beet Greens Pesto Frequently Asked Questions
Yes! If you have a nut allergy or don’t like pine nuts you can easily remove them from the recipe. I recommend adding a little more cheese if you decide to take them out.
Yep, you can make this pesto without the cheese. To make this recipe dairy-free leave out the parmesan cheese or swap it for vegan cheese instead.
Sure! Pesto is a versatile recipe and can be made using a variety of different greens, which you can also combine. Try spinach, kale, mustard greens, or even collard greens for more unique flavors.
Related Recipes
If you made this healthy homemade Beet Greens Pesto I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Beet Greens Pesto
Equipment
- Measuring Cups and Spoons
- Chefs Knife
- Cutting Board
Ingredients
- 2 cups Beet Greens chopped from 1 bunch of beets
- 1/3 cup Pine Nuts
- 3 Garlic Cloves
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Lemon Juice
Instructions
- Cut the beet greens from the stem of the beets and soak them in a bowl of water. Then lay them out flat on paper towels to dry and place them in a salad spinner.
- Place the beet greens, pine nuts, and garlic cloves into a food processor and pulse until the mixture is finely chopped. Pour the olive oil into the food processor and continue to pulse until it becomes a thick paste-like consistency.
- Add the parmesan cheese, salt, pepper, and lemon juice to the mixture and pulse until just mixed in.
Notes
- This unique recipe makes a beautiful pesto, which will have some flecks of dark pink from the beets.
- You can swap the pine nuts for walnuts, almonds, cashews, or even pecans.
- Wondering what to make with Pesto? Use it as a spread, condiment, or even a marinade. Some of the best options are pasta, meat, and fish, but pesto is also delicious on sandwiches and spread over eggs.
Storage Info
- Freezing Info: The best way to make this beet greens pesto last is to freeze it. I prefer to pour any leftovers in a silicone ice cube tray and freeze it. Then it can be placed into a freezer-safe zip-top bag or container for later use.
- Refrigerator Info: I love to store the pesto I plan on using immediately in a Ball jelly jar in the fridge. It will last 8 to 10 days. I do not recommend canning pesto because of the parmesan cheese and pine nuts.
