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Beet Green Pesto

  • Author: Misfits Market


This basic pesto recipe works for any greens you have, including the greens from the tops of carrots, leftover kale, spinach leaves, and any bunch of herbs you want to use like parsley and cilantro. Or, try doing a mix of all five!


  • 12 cups of loosely packed beet leaves
  • 2 cloves of garlic
  • 1/4 cup pine nuts, lightly toasted
  • 1/3 cup of finely grated Parmesan cheese
  • 1/4 cup of olive oil
  • 2 large pinches sea salt


  1. Put everything into a food processor and blend until well combined. Add more olive oil depending on your preferred pesto texture. Taste and add more salt if desired.
  2. Serve immediately or store in an airtight container in the fridge for up to 5 days.


Pesto is such a hardworking flavor-booster and a super simple, fast dinner solution. Always keep a jar in the fridge to throw over a big bowl of hot al dente penne pasta. Kids (and parents!) love it.