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Beet Green Pesto Pasta

What exactly are beet greens?

Beet greens are young, leafy tops of the beetroot plant. Beet tops carry more minerals, vitamins, and health-benefiting antioxidants than its root, yet they are one of the very low-calorie leafy-greens. You can eat beet greens at any stage of plant growth, but they are at their best while the plant is young and its stems are soft and tender. Try this fun, quick pesto recipe to use your beet greens.


  • 1 bunch beet greens de-stemmed

  • 1/3 cup shredded parmesan cheese

  • 1/3 cup olive oil

  • 1/4 cup fresh or frozen basil optional

  • 1 tbsp. fresh minced garlic

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 8 oz. box whole grain penne pasta (or other pasta of your choice)


  • Add all ingredients to blender

  • Blend until smooth

Mix with cooked pasta, and serve warm or cold.

Recipe adapted from, and photo by Jodi Danen. The original can be viewed here.

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