Beet Top Pesto
I love the #wastenotwantnot and am really trying to live by that motto. I love the Earth and being out in Nature so I want to not only enjoy her gifts but also take care of her. My husband and I love Beets and they always come in a bunch with wonderful bright greens so why waste them. You can use them in salads or cook them with your beets or try this spin on a pesto. Use this pesto on pasta, as a dip or a condiment on an appraiser, whatever the way don’t let these lovely greens go to waste. I have listed out some of the health benefits below and I have also stolen a tip from my sister-in-law (check out her book and blog here) and replaced the pine nuts with heart health walnuts, hmmm so good!!
Beet greens: are even more nutrient packed than the beet root. They are rich in vitamin K, beta-carotene, protein and fiber. Eating them raw as in this recipe helps to keep all of the nutrients in place!
Walnuts: are heart healthy and a rich source of alpha-linolenic acid and omega-3 fatty acid.
Beet Top Pesto
1 bunch of beet tops
1/4 cup freshly grated Romano Cheese
1/4 cup freshly grated Parmesan Cheese
1/2 cup olive oil
1/3 cup walnuts
3 cloves of garlic
1/4 teaspoon of salt, more to taste
1/4 teaspoon of freshly ground black pepper, more to taste
Add all of the ingredients to a food processor and mix until combine. You may have to scrap the sides a couple of times to mix it all in.
Beet Top Pesto with tomato and Corned Goose
