Hazelnut Beet Top Pesto
Prep time
Total time
Don't throw away those beet tops! Combined with toasted hazelnuts, lemon and balsamic vinegar they make a delicious vegan variation on traditional pesto.
Serves: 2 cups
  • ½ cup toasted hazelnuts
  • 2 cloves garlic, minced
  • 1 bunch beet tops, chopped
  • ¼ cup fresh parsley leaves
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • kosher salt
  • freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  • To serve:
  • chopped hazelnuts
  • freshly chopped parsley
  • additional olive oil
  1. Place the hazelnuts and garlic into the bowl of a food processor and process until the nuts are a fine meal. Add the beet tops, parsley, lemon zest, lemon juice, balsamic vinegar and olive oil and process until smooth. Season with salt and pepper to taste, add more lemon juice or balsamic if needed.
  2. To serve top with a drizzle of olive oil, a few tablespoons of chopped hazelnuts and parsley.
Recipe by Scaling Back at https://www.scalingbackblog.com/beet-top-hazelnut-pesto/