Those of you from previous years will remember our teachers Hope and Erin who contribute to the blog regularly. They promise to do the same this year but in the mean time I thought I would repost their recipe for Beet Green Pesto.
Yes please eat your beet greens! While many people can cut off these greens and only consume their round root portion, beet greens are actually the most nutrient-rich part of the plant and provide amazing health benefits.
So here is the recipe:
Preparation:
Beet Green Pesto
Makes about 1-1/2 cups
Ingredients:
4 garlic cloves, peeled
1 bunch beet greens (about 4 ounces), thick stems removed
1/2 cup walnuts
1 ounce Parmesan, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Preparation:
Pulse the garlic cloves in the bowl of a food processor fitted with the metal blade until they are minced. Add the beet greens, walnuts, Parmesan, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
Store in an airtight container in the refrigerator. Or freeze like we did!
Until next time,
Hope and Erin!
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