Beet Green and Walnut Pesto


This creamy, garlicky pesto gets a boost of color and nutrients with the addition of beet greens. Toss it with pasta, stir it into soups, or dollop on pizza.

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12 serving(s)

Total Time:
0 hours 10 min



  • Cleaned greens from 1 bunch beets, stems discarded (about 4 cups)

  • 1/3 c.

    walnuts, toasted

  • 1

    large clove garlic, pressed

  • 1/4 c.

    grated pecorino

  • Kosher salt and pepper

  • 1/2 c.

    olive oil, divided


    1. Step 1Bring large pot of salted water to a boil and fill bowl with ice. Add beet greens to water, stir, then immediately transfer to ice bath to cool. Strain and squeeze as much water out of greens as possible, then roughly chop.
    2. Step 2In food processor, pulse walnuts to chop. Add greens and garlic and pulse until finely chopped. Add pecorino, 1/4 teaspoon each salt and pepper, and 1/4 cup oil and pulse to combine. Add remaining oil and pulse once, quickly.

NUTRITIONAL INFORMATION: About 113 calories, 11.5 g fat (2 g saturated), 2 g protein, 122 mg sodium, 1 g carb, 1 g fiber

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