blend · pesto
NATIONAL AWARD WINNERPrep 10 minPrairie Pesto
Independent adaptation of a publicly published James Beard recipe. Not affiliated with, sponsored by, or endorsed by James Beard.
Prairie pesto from a foundational American kitchen.
Ratio
Ingredients
- Pistachios — 1/2 cup (60 g)
- Beet Greens — 1 cup (40 g)
- Olive Oil — 2 Tbsp (30 ml)
- Garlic — 1 clove
- Salt — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Prairie Pesto wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.
Originally published as Beet Greens Pesto.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from James Beard Foundation recipe archive (published as “Beet Greens Pesto”). Full citation lives in Provenance.