Beet Green Pesto

Beet Green Pesto

Here it is – beet green pesto. Sure, the beets are delicious! Just what you were looking for. But there they are on the counter top, almost taunting you. You know they are good for you. You know they could be delicious. But what do you do?

Not sure what to do with all those beet greens? Try making a pesto! It’s easy and delicious.⁠ Use it just like any other pesto. The uses are almost endless! Enjoy over pasta. Spread on toast. Add to a pizza sauce. Swirl into mayo for a sandwich spread. Blend with cream cheese to put on bagels. It would go great as a topping on homemade pasta.

The process for making this pesto is pretty similar to other basil pesto that you’ve made. I avoid the hand ground method using a motar and pestal. Traditionalist will tell you this is the only way to get great pesto. They may be right, but you can get just shy of great with alot less effort. That makes this more of an everyday pesto.

Use a small food processor or immersion blender to take care of the greens, garlic, nuts and cheese. Then drizzle in olive oil until you get to the consistency you want. Season with salt and pepper and done! Easy.

If you have any other uses for beet green pesto — drop them in the comments!!

⁠Beets and greens are from Grant Family Farm

Beet Green Pesto

Beet Green Pesto

Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Keyword: Beet Greens
Prep Time: 5 minutes
Total Time: 5 minutes
Print Recipe


  • 4 cups beet top greens⁠ washed, stems removed
  • ¼ cup chopped walnuts ⁠
  • cup grated parmesan cheese⁠
  • 2 garlic cloves⁠
  • 1 ½ tsp lemon juice⁠
  • ¼- ½ cup of olive oil⁠
  • Salt to taste⁠


  • Use a small food processor or immersion blender. Process is similar for both. ⁠
  • Add all the ingredients except for the cheese and olive oil into your work bowl⁠
  • Blend as finely as you can, pausing to scrape out the inside of the sides of the bowl (and blade of immersion blender )with a spatula or spoon every so often.⁠
  • Once finely chopped, add the cheese and continue to blend, ⁠
  • Slowly drizzle in the oil until you reach the desired consistency. You may not use all of the oil ⁠


Instead of walnuts, you could try hazelnuts, pistachios, or pine nuts. Or a blend of nuts!⁠

Feel free to change amounts of garlic, cheese or nuts to suit your tastes or food preferences. ⁠
Tip: taste your beet greens first to see if they are bitter. If you find them bitter, blanch for 30 seconds then cool and dry.

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