Beet Top Pesto


It never occurred to me that at some point in my lifetime I would be eating beet tops.  I’m trying to remember the first time I ever ate beets but I think in the last four weeks… my first four weeks back to work as a mom, has tried me harder than ever before.

If heading back to work after being home with your baby girl for 13 months isn’t hard enough we endured a few other milestones (both good, sad and in between) which are normally stressful in their own right.  I don’t know yet if we have turned a corner (it doesn’t feel like it, yet, I think we have a few more speed bumps in sight) but what I do know, sharing is caring, so in the spirit of all things yummy I have for you chef’s beet top pesto!


  • 5-6 cups Beet Top Greens (just the green leaves from approximately 2 bunches of beets)
  • 1/4 cup chopped walnuts
  • 5 garlic cloves
  • Juice and zest from 1/2 a lemon
  • 1/2 cup of olive oil
  • Salt, to taste


Toss the greens, walnuts, garlic cloves, and lemon juice and zest in a blender or food processor. Blend them all together until everything is chopped up. With the blender or food processor running, slowly pour in the olive oil until the sauce is smooth. Season to taste with salt (start with a couple pinches).


Depending how many people you will be feeding will determine how you use and store the amount it makes.  For us a ziploc baggy full gives us enough for 2 people if mixed with pasta.  We are big eaters here so it may be slightly different for everyone.  I think we made about 5 baggy’s worth.

Freeze, it eat fresh it definitely won’t be the traditional pesto you’re used to.  Which in a way is … refreshing.  Take in all the goodness beets and its tops provide and know that you’re actually not wasting any part of it.  Pretty amazing stuff.



How to perfectly cook your leftovers in 10 minutes or less!

We all know it too well, cooking dinner to perfection the night before and knowing the minute you re-heat it for lunch the next day it will automatically be overcooked – or else you nuke it to luke warm, yuck.  Lucky for you, I have the solution.

All you need is your trusty microwave steamer, some veggies (3-Minute Carrot Hack) and your leftover protein from the night before.

First, steam your veggies.

While this is happening, slice your protein.

Once your veggies are done remove them from the steamer, throw your protein in and close the lid.  DO NOT PUT IN MICROWAVE.

The time it will take (few minutes) to season/prepare your veggies your protein will be warmed up by the steam and will not be dried out.  Voila, lunch is ready (and healthy)!