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Pistachio Beet Green Pesto

prep time 10 minutes
total time 15 minutes

  • 1 bunch beet greens, blanched for 10 seconds (~1 cup when cooked + drained)
  • 1 cup basil leaves, packed
  • 1 clove garlic (optional)
  • ½ tsp salt
  • ½ cup extra virgin olive oil
  • ¾ cup pistachios, without the shells
  • ½ cup grated Parmesan cheese (optional; I prefer one made from raw milk)
  • zest of 1 organic lemon
  • juice of ½ organic lemon


  1. Wash beet greens and remove stems.
  2. Boil a small pot of water. Blanch greens for 10 seconds, remove from water and drain in a colander.
  3. If using garlic, whiz the clove in the food processor before adding other ingredients until minced.
  4. Add remaining ingredients to the food processor and pulse until a chunky paste forms. (If you like a rustic pesto, save ¼ cup of pistachios to add near the end.)