Beet and Dandelion Greens Pesto
Beet Dandelion Pesto is tasty, healthy and easy to prepare. In about ten minutes you can prepare a portion large enough for several dishes. One serving is equal to 1 tablespoon, which is enough for about 2 2/3oz / 80g of pasta.
Chef:Belgian Foodie
Servings Prep Time
48servings 10minutes
Servings Prep Time
48servings 10minutes
  1. Gather all the ingredients and prepare them for mixing.
  2. Sort the leaves of the beet greens and dandelion greens by removing all the wilting or badly bruised leaves. Wash all remaining leaves and dry as well as you can.
  3. Add all the ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice consistency for pesto.
  4. Use immediately over pasta. Use some pasta water to dilute the pesto sauce and get the consistency you like. The pasta water will emulsify the sauce when it mixes with the olive oil. If you like add some grated Parmesan cheese.
Recipe Notes

The Beet and Dandelion Greens Pesto will conserve in an airtight container in the refrigerator for up to a week.  You can also freeze the pesto by pouring it in ice trays and letting them freeze.  Put the pesto ice cubes into a freezer bag and keep until use in soups, pasta, or whatever you like.

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