Beet Top Pesto
Pesto is a delicious way to use up vegetable scraps, and this recipe uses beet tops in place of basil leaves. Simple, tasty and a great way to utilize every part of the plant!
Ingredients
- 2 cups beet greens, chopped (from about 1 bunch)
- ⅓ cup pine nuts
- 2 whole garlic cloves
- ½ cup extra virgin olive oil
- ½ cup parmesan cheese
- ⅛ tsp salt
- ⅛ tsp fresh cracked pepper
- Squeeze of fresh lemon juice, optional
Directions
STEP 1
Wash beet tops by cutting them from the stem and then soaking in a bowl of water. Remove from water and either let dry.
STEP 2
Add washed and dried beet tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
STEP 3
Add cheese, salt, and pepper and pulse a few more times until combined.
STEP 4
Taste the pesto and add more if needed to desired taste.
STEP 5
Use pesto as a sauce with your favorite pasta or even as a dip with fresh vegetable crudité.
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