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Beet tops no-oil pesto
  • 2+ cups beet green and stems
  • 2 to 3 garlic cloves
  • ¼ cup nutritional yeast
  • ⅓ cup toasted walnuts or hemp seeds, optional
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • 1 cup frozen peas, defrosted (optional) or 1 cup chickpeas (for a pesto faux hummus spread)
  • ⅛ to ¼ cup liquid (broth, aquafaba, or combination as needed)
  • no-salt seasoning to taste
  1. Add all the ingredients except the liquid to a food processor and pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed. If using peas add now and pulse to incorporate.
  2. Continue pulsing and add the liquid in a slow, steady stream until well blended. Some people like their pesto super smooth and some prefer a bit of texture, so process to your liking.
  3. Check seasonings! (a pinch of cayenne, red pepper flakes, or hot sauce might be called for)
  • * For a thick paste that you can spread onto sandwiches and pizzas, use only ¼ cup of liquid or add chickpeas. For a thin sauce that you can stir into pasta and soups, use a full ½ cup.

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