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Beet leaf pesto
Here's a pesto recipe made with beet leaves, where the pine nuts are replaced by roasted walnuts.
The result is a highly original pesto, with an astonishing pinkish-green color and a delicious little bitterness.
The result is a highly original pesto, with an astonishing pinkish-green color and a delicious little bitterness.
5,189 5/5 (1 reviews)
20 min.
Easy
250 g
8 IngredientsLast modified on: June 4th 2025
¼ cup walnuts
1⁄3 cup beet tops
1 
¼ cup Parmesan (Parmigiano Reggiano)
2 pinches 
Times for this recipe
Preparation: 15 min.
Cooking: 5 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 1 min.
Place ¼ cup walnuts in a small frying pan over medium heat...
Stage 2 - 5 min.
Stage 3 - 5 min.
Wash then spin-dry 1⁄3 cup beet tops, keeping only the leaves.
Stage 4 - 1 min.
Place the leaves in a food processor, sprinkle with half the 1 lemon juice, and blend for a few seconds.
If necessary, process the beet leaves in batches - we just want to reduce their volume a little.
If necessary, process the beet leaves in batches - we just want to reduce their volume a little.
Stage 5 - 2 min.
Add the rest of the lemon juice, the zest of half the lemon, the walnuts, 2 pinches vitamin C if necessary (to avoid oxidation and keep a nice color), salt, pepper and a little olive oil.
Stage 6 - 3 min.
Stage 7 - 3 min.
Place in a jar, pour a film of oil over the top, close tightly and store in the fridge.
Remarks
We don't use the stems, just the leaves, so there's no need to blanch.
The proportions are only indicative, so feel free to adapt them to the beet tops you have and your own taste.
The proportions are only indicative, so feel free to adapt them to the beet tops you have and your own taste.
Keeping: Several days in a closed jar in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 30 RDI=3 % | 40 RDI=6 % | 580 RDI=30 % | 2,420 RDI: 30 % |
| Per 100 g | 8 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 150 RDI=8 % | 640 RDI: 8 % |
How much will it cost?
- For 250 g : 1.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beet tops
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, "Au vert" beef, Polenta with beetroot tops, Gratin of beet tops and potatoes, ... See them all 4
Walnuts
Like these other recipes: Jura bread, Poitevin twist, Caramelised walnuts, Bistro-style endive salad, ... See them all 4
Parmesan (Parmigiano Reggiano)
Like these other recipes: Tomato feuilleté with pesto, Spring Bread, Roast cabbage with lemon, Pistachio and spinach pesto, Curried prawn risotto, ... See them all 60
Lemon
Like these other recipes: Fish terrine with spinach and tomatoes, Mouna, Multicoloured cucumber-tomato salad, Roast Brussels sprouts with sage and lemon, Lemon tart, ... See them all 124
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