Beet Green Pesto

by Edward Daniel
Citrus lemon with seasonal beet green leaves caramelised garlic, nutty pumpkin seeds and oil; vegan Beet Green Pesto, a raw condiment. Edward Daniel ©.

Seasonal beet green leaves with citrus lemon, caramelised garlic, nutty pumpkin seeds and olive oil; Beet Green Pesto.

Bite into something moist and soft. And, gulp.

This dish will overthrow your belief that vegan food can’t be super nutritious.

Make this:

  • When you’ve just been to the local farmers market laden with beets and their greens. You’re scratching your head as to toss out the leaves. Don’t. Make a gorgeous pesto instead
  • When you’re seeking an alternative to basil or wild garlic pesto. A healthy nutritional condiment to your pasta dish
  • When you’ve got a jam-packed schedule. You need a quick and easy condiment to toss onto your jacket-potato. Feel satiated and get onto the next chore on that list

Beet Green Pesto was inspired when laden with beets and their leaves at a local farmer’s market. I didn’t want to toss away the stems or leaves which are lush in colour and have a mild sweet taste to them.

This Pesto is a vegan condiment and paleo too.

What equipment to use

For this dish, I suggest:

Chopper

Oven

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Citrus lemon with seasonal beet green leaves caramelised garlic, nutty pumpkin seeds and oil; vegan Beet Green Pesto, a raw condiment. Edward Daniel ©.

Beet Green Pesto

#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 47 voted )

Ingredients

  • 75g pumpkin seeds
  • 3 cloves of garlic
  • 2tbs olive oil
  • 300g beet greens (beetroot leaves and stems)
  • 100g olive oil
  • 10g nutritional yeast
  • ½ lemon, juice
  • Salt and pepper

Instructions

  1. Soak the pumpkin seeds in filtered water about 30 minutes. Drain, place in baking dish with the garlic and coat with olive oil
  2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Bake the pumpkin seeds for about 10 minutes, and remove. Leave the garlic to roast for a further 10 minutes. Set to one side.
  4. In a chopper, place the beet greens with the peeled garlic and half the pumpkin seeds, oil, nutritional yeast and lemon juice. Whizz. Remove and transfer to a mixing bowl with the remaining pumpkin seeds. Season to taste.
  5. Serve with pasta or jacket potatoes.
  6. Store in a sterilised sealable jar. Toss in some crushed peppercorns. Chill and use within a week.

 

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