Beet Green Pesto

Beet Green Pesto

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: -
  • Total Time: 5 minutes
  • Yield: 1-1/2 cups 1x

Don’t throw away your beet tops! Instead use the leaves and make beet green pesto. Slather it on bread with roasted beets or toss it in pasta.


  • 4 garlic cloves, peeled
  • 1 bunch beet greens (about 4 ounces), thick stems removed
  • 1/2 cup walnuts
  • 1 ounce Parmesan, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil


  1. Pulse the garlic cloves in the bowl of a food processor fitted with the metal blade until they are minced. Add the beet greens, walnuts, Parmesan, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
  2. Store in an airtight container in the refrigerator.