Recipe Beet Green Pesto

[The Late Night Gourmet]

If it has greens of some kind, it can be made into a pesto. I like how the red parts of the greens manifest as subtle color variations in the pesto. As with any pesto, feel free to replace the walnuts with any other nut and the Asiago cheese with any other hard cheese. But, don't mess with the olive oil...no other type of oil has the right feel for a pesto, in my opinion.

Ingredients

1 pound beet greens
4 tablespoons olive oil
1 large clove of garlic, grated
1 cup Asiago cheese, finely grated
1/3 cup walnuts

Directions

1. Cut the greens off the beets. Include the stems below the leaves if you wish, but the leaves are the best part for a pesto.

2. Tear or cut the leaves into chunks, and stuff into a food processor. Add half of the olive oil and pulse a few times until most of it is in smaller pieces. Scrape down the sides periodically using a spatula. Add garlic and walnuts, and pulse to integrate further, adding remaining olive oil periodically.

3. Add grated cheese to the food processor and pulse until fully integrated, scraping down the sides periodically with a spatula.

4. Serve as a spread on toast or crackers, or blend into your choice of cooked pasta.

 

[Morning Glory]

A great way to use those beetroot leaves. (I added the Recipe Challenge tag).