Beet Greens Pesto

Amanda Cohen

Dirt Candy, NYC


  • ½ cup Sicilian or regular pistachios
  • 1 cup beet greens
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • Salt to taste


Preheat the oven to 350°F.

Toast pistachios on a baking sheet in the oven until light brown (about 15 minutes), stirring once. Let cool.

Bring a large pot of water to boil. Blanch and shock the beet greens, then squeeze them completely dry and set aside.

Pulse the pistachios, olive oil, and garlic in a food processor until they form a loose paste (about 50 pulses). There should still be chunks of pistachios.

Roughly chop the beet greens and add them to the food processor. Pulse until they’re incorporated (20 to 25 pulses).

Salt to taste and serve.


Makes 1 cup