Love, Preserving

Beet Greens & Basil Pesto – Recipe!

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If you are looking for ideas about what to do with those beet greens that you are tearing off the top of your beets and tossing in the trash, Beet Greens & Basil Pesto is the answer.  This pesto recipe has a slightly tart bite and rich umami flavor that is great when tossed with pasta, roasted vegetables; like potatoes and carrots, and even dolloped on top of a fresh ricotta cheese crostini.

This recipe makes about 12 ounces of pesto, so there is plenty to use at a later date.  You can store it in the refrigerator for a couple of weeks or freeze it for several months.  I think this Beet Greens & Basil Pesto is super tasty and it is nice to have on hand, especially when you need to prepare a delicious quick meal or are looking for a delightful vegetarian option.

Ingredients

3 cups fresh basil leaves

tops of 1 bunch of beets, washed & dried

1 anchovy fillet

1/3 cup Parmesan cheese, grated

1/3 cup pine nuts

1 cup olive oil, divided

salt

pepper

(Makes 1 1/2 cups)

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To Prepare:

1.  In a food processor, add your basil and beet greens.  Pulse 10 times, until the mixture is coarse pieces.

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2.  Add the anchovy, Parmesan, pine nuts, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Drizzle in 2/3 cup olive oil and pulse 8 times.  The mixture should look smooth, but slightly chunky.

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3.  Spoon the mixture into jars with fitted lids, leaving 1/4 inch at the top.  Pour the remaining olive oil on top and seal.  Store in the refrigerator for 2 weeks or several months in the freezer.  Enjoy!

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