We have enjoyed many different pesto’s this year – dandelion leaf pesto, of course, kale pesto, carrot top pesto and now beet leaf pesto. They make a delicious mild pesto. We saved the pesto on spaghetti with the beets cut in small cubes. The pesto also makes a nice spread for crackers.

Beet Leaf Pesto

Yield: 1-2 cups


  • 4-5 cups beet leaves, cleaned and chopped
  • ¾-1 cup walnuts
  • 3 cloves garlic, chopped
  • ¼ cup nutritional yeast
  • ¼ cup olive oil
  • 1 lemon, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon dry mustard powder
  • splash chili sauce (optional but nice)

Purple Pesto Pasta with Beets


  1. Wash and roughly chop the beet leaves. Chop to a fine consistency.
  2. Add the olive oil and lemon juice. Puree again.
  3. Add the walnuts and again puree to a smooth consistency.
  4. Add the nutritional yeast, mustard powder, salt and pepper and puree.
  5. Optionally add a splash of hot chili sauce.