Beet Greens Pesto
Don't throw away your beet greens, repurpose them by making fresh and easy pesto!
Ingredients
- 4 cups beet greens, stems removed and roughly chopped
- 5 tablespoons olive oil
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Bring a pot of salted water to boil. Place chopped beet greens in boiling water for 2 minutes. Remove from water and place directly into a bowl of ice water. Let greens stand in ice water for 2 minutes. Drain water and squeeze greens to remove excess water.
- Place beet greens and remaining ingredients in a food processor and process for about 1 minute until mixture is completely combined and smooth.
Nutrition Facts
Beet Greens Pesto
Serves
| Amount Per Serving | ||
|---|---|---|
| Calories | 60 | |
| % Daily Value* | ||
| Total Fat 6 g | 9.2% | |
| Saturated Fat 1 g | 5% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 95 mg | 4% | |
| Total Carbohydrate 1 g | 0.3% | |
| Dietary Fiber 0 g | 0 | |
| Sugars | ||
| Protein 2 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Greens Cookery
Copyright 2016 Nutrition Studio, Inc.
