Spinach, Basil and Beet Green Pesto

The tomatoes are green (though good!), the carrots aren’t even babies yet, and you’ve eaten your fill of salads. There’s no better early season recipe for your garden produce than a fantastic spinach, basil and beet green pesto.

Generally a good pesto is perfect as an eyeball recipe – adding leaves of sorts and olive oil until it looks like the right texture.  And that is generally how I would make it.   But here is an attempt at a recipe, because that is much more helpful.

Another note – the greens portions can be mixed and matched in a combination that works for you, but a bit of basil is important!

Spinach, Basil, and Beet Green Pesto

Ingredients:
Beet greens from about 3 plants
Spinach leaves – approximately 1 cup packed
Basil leaves – approximately 1/2 cup packed
1 clove of garlic
3/4 cup Parmesan Cheese
3/4 cup Olive Oil
Coarse Salt & Cracked Pepper to taste

1. Combine ingredients in your blender or food processor and pulverize it.

2. Check your consistency – it shouldn’t be runny, but it should be entirely coated with olive oil.  Add basil, spinach or beet greens or olive oil as needed.

3. Add your pesto to your favorite recipe!  Pesto chicken, pesto sandwiches, pesto pasta, and, our favorite:

Pesto Tomato Mozzarella Tortilla Pizza

Check out our greener recipes for more ideas for delicious treats!