Beet Green Pesto
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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
- Store in an airtight container in the refrigerator.
Notes
Recipe makes 1-1/2 cups pesto.
Nutrition
Calories: 249kcal | Carbohydrates: 3g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 313mg | Potassium: 201mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1235IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg