Vegan Beet Green Pesto
A delicious Vegan pesto utilizing beet greens.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course: Condiments
Cuisine: Continental
Servings: 8
1x 2x 3x
Calories: 119.01 kcal
5 1/2 oz. beet greens 2 oz. baby spinach leaves 2 tablespoons pine nuts 1/4 cup fenugreek leaves 2 cloves garlic 1/3 cup olive oil 1/2 teaspoon salt 1/2 teaspoon crushed red pepper
In a pot of boiling water, blanche beet greens and spinach until they wilt, about 2 minutes. Drain.
In a dry skillet, toast nuts until golden brown.
In a food processor, chop garlic and fenugreek.
Add blanched vegetables. Process well. Slowly add olive oil and mix well.
Add nuts, salt and pepper. Process until thoroughly combined.
Calories: 119.01 kcal | Carbohydrates: 4.93 g | Protein: 2.26 g | Fat: 10.87 g | Saturated Fat: 1.44 g | Sodium: 102.53 mg | Fiber: 2.37 g | Sugar: 0.22 g