Go Back
+ servings
0 from 0 votes
Beet Green Pesto - a superfood vegan sauce | TheRoastedRoot.net #healthy #recipe #vegan
Beet Green Pesto
Prep Time
10 mins
Total Time
10 mins
Servings: 2 cups
Author: Julia
  • 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
  1. 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

  2. Turn the food processor on and slowly stream the olive oil through the opening at the top.

  3. Taste the pesto for flavor and add more sea salt, vinegar, or garlic to taste.

  4. 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. 

Recipe 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