Servings: 2 cups
Beet Green Pesto
Use beet greens in homemade pesto sauce! Using the whole plant is brilliant and brings so much nutrition to your life.
Ingredients
- 2 cups beet greens tightly packed
- 1/2 cup shelled pistachios see note*
- 5 cloves roasted garlic see note**
- 1 teaspoon sea salt to taste
- 2 tablespoons cider vinegar
- 1/2 cup olive oil
Instructions
- Add all of the ingredients except for the olive oil to a food processor. Pulse 5 to 10 times, or until the ingredients are roughly chopped
- Turn the food processor on and slowly stream the olive oil through the opening at the top.
- Taste the pesto for flavor and add more sea salt, vinegar, or garlic to taste.
- Use immediately or transfer to a sealable container and refrigerate until ready to use. Pesto will stay fresh for up to 7 days in a sealed container in the refrigerator.
Notes
*you can use virtually any type of nut or seed in this pesto to replace the pistachios if desired. Try walnuts, almonds, pecans, pumpkin seeds, or pine nuts.
**If using raw garlic instead of roasted, start with only 2 large cloves and add more if you desire more garlicky flavor
Nutrition
Serving: 2Tbsp, Calories: 160kcal, Carbohydrates: 2g, Protein: 5g, Fat: 15g, Cholesterol: 12mg, Sodium: 210mg