Beetroot greens pesto







Use greens from veggies and stop throwing vitamins in the bin! Beet greens carry more minerals, vitamins and health benefiting pigment antioxidants than its root.

Prepare them raw to get the maximum nutrients AND taste!

This beetroot greens pesto can be eaten on crackers or socca or topped on cooked fish.



1 bunch very fresh beetroot greens

1 shallot

2 Tbsp pine nuts

1/3 cup olive oil

1/3 tsp cayenne pepper

1 tsp grapeseed oil

1/2 lemon juice


Rinse and chop finely the beetroot greens. Then blend rapidly the greens.

Pan-fry the pine nuts, in a dry pan, until golden. Remove from the pan.

In the same pan, pan-fry the shallot in grapeseed.

Add the greens, shallots, pine nuts, cayenne pepper, olive oil. Mix well.

Season with salt.

To be served with socca, crackers or on top of fish.