Beet Green Pesto Recipe

Dietitian Corner:

Beets are completely edible from root to leaf. The leafy greens are packed with calcium, vitamin A, vitamin C, folate, and nitrates. This super food is good for you and delicious! You can use the beet greens in a variety of ways, but my favorite way is to make this pesto. I recommend making a large batch and freezing the pesto into ½ cup portions with the silicone container listed below. That way you can just pop the pesto out when needed. If you have a deep freezer, you can use the pesto six to twelve months after making it. 


½ Cup Walnuts

1 Clove Garlic

¼ teaspoon Salt

Ground black pepper to taste

2 Tablespoons Grapefruit Juice

1 Cup Beet Greens

1 Cup Basil

⅓ Cup Olive Oil

¼ Cup Parmesan Cheese


  1. In a blender or spice grinder (the ones we use are listed below), combine all ingredients until blended smooth.
  2. If freezing for later use, soon into ½ cup portions with the silicone freezing container listed below, label the date and write beet green pesto, and use within 6-12 months.


What We Use:

Silicone Freezing Container:


Spice Grinder: 

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