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Beet Dandelion Pesto Micro Greens Pumpkin Seeds
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5 from 4 votes

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.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment, Pasta
Cuisine: Gluten-Free, Vegan, Vegetarian
Servings: 48 servings
Author: Belgian Foodie

Ingredients

  • 8 oz dandelion greens
  • 8 oz beet greens
  • 4 oz olive oil
  • 4 cloves garlic
  • 1 lemon juice (juice of one lemon)
  • 3 oz walnuts
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Instructions

  • Gather all the ingredients and prepare them for mixing.
    Beet Dandelion Pesto Ingredients
  • 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.
  • Add all the ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice consistency for pesto.
  • 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.

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.

Nutrition

Nutrition Facts
Beet and Dandelion Greens Pesto
Amount Per Serving
Calories 36 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 35mg2%
Potassium 64mg2%
Carbohydrates 1g0%
Fiber 0.5g2%
Sugar 0.3g0%
Protein 1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.