This beet green pesto is the perfect way to use up all those pesky beet tops. Full of vitamins and minerals, it’s delicious on pasta, toasted bread, and even as a delicious topping for grilled meats.
This post may not be for everyone. I apologize.
However, this beet green pesto is really good, so you shouldn’t judge a book by its cover….or a recipe by its title. Beets are delicious, and their greens are even more delicious!
I was not in the mood for sautéed greens, so I used these bad boys in pesto.
Pesto is the best because you can throw almost any green vegetable or herb, cheese, and nut in a food processor, add some oil, and boom, you have pesto. I used blanched beet greens, a little basil, garlic, toasted hazelnuts, Parmigiano-Reggiano cheese, and olive oil for this pesto.
The pesto was earthy and paired lovely with pasta, which is how I served it.
I thought the pesto pasta was delicious, but I won’t lie. Art didn’t enjoy the dish. He said, “There is nothing wrong with the pesto; I just don’t think this pesto is my thing.”
I’m pretty certain it’s because no matter how hard you try, beets have a bit of earthiness that some people love and others don’t. Me? I LOVE it! My husband? Nope.
You can’t win them all, am I right?
Looking for even more pesto recipes? Try my Garlic Scape Pesto, Grilled Lamb Chops with Pistachio Mint Pesto, Turkey Cranberry Pesto Panini, Pesto Chicken Caprese Pasta, Pesto Tuna Baguette Sandwich or my Grilled Chicken Pesto Panini
Beet Green Pesto
Ingredients
- 6 Beet greens from 6 beets
- 1/2 cup lightly packed fresh basil leaves
- 1 clove garlic
- 1/2 cup toasted hazelnuts
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3/4 cup olive oil more or less depending on taste and texture
- Kosher salt
- Fresh cracked pepper
Instructions
- Bring a pot of water to a boil on the stovetop.
- To blanch greens you simply cut away any woody stems and just use the green portion of the stems. Wash thoroughly and set aside. Get a large pot and put it on the stove until boiling. Set another large bowl full of ice water next to the stove. Add greens to boiling water, leave in for 10 seconds, remove and immediately put into ice water. Then drain. Blanching helps soften the beet greens without losing the color.
- Drain and squeeze any access water out of the greens.
- Add the greens, basil garlic and hazelnuts to a blender or food processor.
- Process for just a few seconds to start breaking down the nuts and greens. Add Parmigiano-Reggiano and stream in olive oil till desired consistency is reached. Season with kosher salt and fresh cracked pepper.
Megan'sCookin'
Thursday 25th of August 2011
Hmmm, interesting! I would have never thought...
Debbie
Saturday 13th of August 2011
This looks fantastic! I am going to try it tonight with almonds (since that's what I have in the pantry). Thank you!
Jenni
Sunday 7th of August 2011
I have to remember to keep pestos in mind when I am trying to use up a bunch of greens. Thanks for this great twist on pesto and for getting the idea in the front of my brain! :)
megan @ whatmegansmaking
Tuesday 2nd of August 2011
what a great idea! I just gave my CSA beets away tonight before reading this - but I will keep them for myself next week :)
5 Star Foodie
Saturday 30th of July 2011
That's a great idea, and the hazelnut addition is awesome!