We eat a lot of beets in our house during the summer – from roasted to pickled. I picked up two bunches of beets at the farm stand over the weekend. I cooked them in my instant pot (best way ever). Half the beets I pickled using this simple recipe and the other I kept roasted for toppings on salads.
I never know what to do with the beet greens and have been trying to reduce our food waste. I found a recipe to use the greens to make pesto and wanted to give it a try. We enjoyed it smeared on slices of salted rye bread with our dinner the other night. I can’t wait to try it with cheese raviolis. It’s definitely an earthy pesto and full of beet flavor. It was a little intense for my son as he doesn’t like beets but I’m glad he at least gave it a try.
4 cups beet greens, stems removed
1/2 cup walnuts (pine nuts also work great)
3 Tbsp nutritional yeast (sub Parmesan cheese if desired)
4 garlic cloves, roughly chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 cup olive oil
handful of herbs (basil, parsley or cilantro)
In a food process, combine all the ingredients except the olive oil. Begin to blend the ingredients and slowly drizzle in the oil. Continue to process the pesto until the oil is blended and the mixture is fully combined. Transfer to a bowl if enjoying right away. Store any leftovers in an air tight container in the refrigerator.
Source: Food with Feeling