This flavorful beet green pesto recipe shines with the addition of fresh garlic and shredded parmesan cheese. It is the perfect use for beet greens that avoids waste.
Do beets arrive every year in your CSA box, but sit forgotten in the back of the refrigerator? If so, this recipe is perfect – it’s simple, delicious, and reduces waste. This flavorful pesto shines with the addition of fresh garlic and shredded parmesan cheese. It is the perfect use for beet greens.
I was making my Sheet Pan Pork Loin With Roasted Root Vegetables for dinner one night and was about to toss the beet greens.
Now, I don’t toss them into the garbage, I toss them into a ziplock freezer bag to keep them for making chicken stock the next time I roast a chicken. To do this, take the chicken bones, add the saved vegetable scraps from the freezer, put it all into the crockpot, fill it with water and let it cook all day. Then simply strain, flavor with salt and pepper, and you have fresh chicken stock to either use right away or freeze for later!
I was motivated to use those greens fresh, due to the ReDux challenge. I decided to turn the beet greens into a nutrition-packed, delicious pesto.
What exactly are beet greens?
- Beet greens are young, leafy tops of the beetroot plant
- Beet tops carry more minerals, vitamins, and health benefiting antioxidants than its root, yet they are one of the very low-calorie leafy-greens
- You can eat beet greens at any stage of plant growth, but they are at their best while the plant is young and its stems are soft and tender.
Pro Tip: To de-stem beet greens, or any other green, simply place your hands around the stem and firmly pull, separating the greens from the stem as seen below.
This recipe is wonderful to make with children.
Kid get to see first hand how all parts of a plant can be utilized. They get to play with the food while de-stemming the greens and can press the buttons to puree the pesto. Getting your children involved in the preparation of meals is one of the best ways to get them trying new foods.
Toss the greens into a food processor or blender.
Add the rest of the ingredients and puree.
Simply toss the pesto with the cooked pasta and serve either hot or cold!
If you haven’t used the bottom of the beet plant yet, consider peeling, dicing, tossing with a bit of olive oil and roasting them. The beetroot (beets) are delicious in this pasta!
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PinDescription
A delicious pasta recipe packed with nutrition that takes less than 30 minutes to make.
Ingredients
- 8 oz. box whole grain penne pasta, cooked
- 1 bunch beet greens, de-stemmed
- 1/3 cup shredded parmesan cheese
- 1/3 cup olive oil
- 1/4 cup fresh or frozen basil (optional)
- 1 tbsp. fresh minced garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Add all ingredients to blender
- Blend until smooth
- Toss pesto with pasta
- Serve hot or cold
Have you ever thought about using the tops of beets before? I’d love to hear if you have suggestions on other things to do with them!
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acktive life says
I’ve always wondered if you could eat them…YAY for learning something new today! I pinned this recipe for later. Thanks for sharing! It looks DELISH!
Create Kids Club says
I hear that beet greens are good sautéed as well, but being Midwestern, I have yet to figure out the proper way to cook greens 😉 I want that southern flare that I just don’t have! BUT pureeing them? I am all about that! They are really good in this pesto!
Abbey Sharp says
I will definitely hold on to my beet greens next time! Thanks for the lovely recipe 🙂
Create Kids Club says
For sure hold on to them, Abbey! This freezes well too 🙂
shawsimpleswaps says
What a beautiful recipe- such a creative way to prevent food waste!!
Create Kids Club says
Thank you Liz! I loved this challenge and hope to incorporate it more frequently. 🙂
Deborah @ Confessions of a mother runner says
I never knew you could use beet greens like that! Thanks for sharing this
Create Kids Club says
I am glad I was able to share something new to you, Deborah! This was super simple and it felt great using another part of the plant!
Annmarie (@FitFoodieMama) says
Love beet greens – what a creative and yummy way to use them!
Create Kids Club says
How else do you use them, Annmarie? I have only frozen them and used them in making stock. I’d love to learn more uses!
Tee says
Such a great idea, the dish also looks so good!!
Create Kids Club says
Thanks so much!
Emily Holdorf says
This is a great idea for less food waste! I love pesto, so this sounds great!
Create Kids Club says
Thanks Emily! I was surprised by how much the beet greens tasted just like regular pesto 🙂
chocolaterunnergirl says
Never thought about using beet greens in pesto! I will have to do that next time 🙂
Create Kids Club says
The taste was really similar, and so easy!
anne@Craving Something Healthy says
What a great idea! Now I’m thinking about all of those green tops from so many veggies – that get thrown away.
Create Kids Club says
Anne- me too! There are so many great ways to repurposing those greens!
Jessica @ Nutritioulicious says
Love using greens that are going bad or would otherwise be tossed to make pesto! I actually just saved my radish greens to add to pesto! Love roasted beets too – great addition to this pasta!
Create Kids Club says
Thanks Jessica! I don’t buy radishes nearly often enough. Are the greens a bit spicy like the root? I need to give that a try!
Melissa says
I love this spin on pesto! What a great way to reduce waste as well.
★★★★★