Colorado Pesto
Posted On August 13, 2025
Colorado Pesto
It’s not Italian pesto—it’s Colorado pesto, made with whatever greens you’ve got on hand. Dark leafy greens like beet tops, turnip greens, stinging nettles, or even edible “weeds” like lambs quarters, purslane, and dandelion leaves all make a delicious, nutrient-packed pesto. Use it with pasta, spread it on toast, serve it as a dip, or top your morning eggs with a spoonful of this wild, homemade goodness.
Equipment
- 1 blender
Ingredients
- 1 bunch beet greens raw
- 1 clove garlic
- ¼ cup sunflower seeds
- ¼ lemon freshly squeezed
- 1 teaspoon salt to taste
- ¼ cup olive oil extra virgin
Instructions
- Cut the thick stems off the beet greens, rinse and put into the blender
- The amount of greens you use often depends on what you have on hand. If you’ve got a bunch of beets or turnips, simply cut off the greens and use those. Mixing and matching is part of the fun—especially when you're working with wild greens. For example, beet greens pair wonderfully with purslane, and turnip greens go great with lamb’s quarters. There's no need to be exact—just harvest what’s available and use what you’ve got. Let the season and your surroundings guide you.
- As for the other ingredients, I don’t use exact measurements when making pesto. It’s more about building flavors and adjusting as you go. A good starting point are the ingredient amounts. From there, blend and taste. Adjust to your liking—add more oil for creaminess, more lemon for brightness, or more salt to round it out. Some greens, like raw beet greens, can have a bitter edge. To balance that, salt and acid (like lemon juice or a splash of vinegar) will help round out the flavor.
- Sometimes the pesto will come out a bit thick—no problem. If you don't want to keep adding olive oil, just add a little water to loosen it up. This isn’t a traditional basil pesto, so nothing bad will happen if you stray from the rules. Start with a couple tablespoons of water and blend again until it reaches the consistency you like.
- Add other ingredient. This recipe is unique to you and what flavors you like
- Blend to desired consistency
Notes
The photo shows a beet green pesto—Colorado-style. This version is made with sunflower seeds and pumpkin seeds instead of nuts. Seeds are a great option: they’re more affordable, packed with nutrients, and generally allergy-friendly. While pine nuts are delicious, you can also try pistachios or walnuts as tasty alternatives.
If you like a brighter flavor, add a little extra lemon juice for that citric tang. And if you accidentally go heavy on the garlic, don’t worry—just warm the pesto over low heat for a couple of minutes to mellow the bite. In the morning, heat up your Colorado pesto and serve it with eggs—it’s a delicious, easy way to get more veggies into your breakfast.
Explore all the greens that come with your root vegetables—don’t toss them! Beet greens, turnip tops, and carrot greens are all full of flavor and nutrients. Mix in some edible “weeds” too, like lambs quarters, purslane, or even dandelion leaves. This is Colorado pesto: resourceful, abundant, and vibrant—just like the land it comes from.