Beet green pesto is a serious competitor for the basil version
If you’re hesitating at all about the possibility of making pesto from the green tops of beets, don’t. First, a much higher proportion of a beet’s nutritional value is found in its upper green top (think mega antioxidant Vitamins C, A and K, along with minerals and lots of fiber). Equally important, however, beet green pesto is stunningly delicious and gives the traditional basil version a serious run for its money.
Beets in a rainbow of colors are plentiful in autumn, winter and even spring months. Regardless of color or variety, the beets’ upper greens all make divine pesto. Beet green pesto can be used exactly like conventional pesto in pastas, sides, or even mains. That being said, here are some of my favorite ways:
- During the cold months when tomatoes are not at their best, I make a version of Caprese using cool-weather beets in their place, goat cheese rather than mozzarella, and beet green pesto: same color profile, but a whole new flavor spectrum…equally compelling.
- Changing up my avocado toast by substituting a dollop of beet pesto & some sun-dried tomatoes.
- Swirling a small amount in a bowl of hummus—it looks beautiful and perfectly compliments the complex hummus flavors.
- Since I have the beets, why not use them in an open-faced vegan sandwich with and beet green pesto?
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Drum roll please for the recipe!
~ 5 well-packed cups of beet greens
~ ¼ cup walnuts (brown them in a pan stovetop to give
more depth of flavor)
~ 1/3 cup Parmiggiano-Reggiano, grated
~ 2-3 cloves of garlic (depending on size)
~ 1 teaspoon of lemon zest
~ 1 tablespoon of lemon juice
~ 1-2 anchovy fillets (or salt to taste…but the anchovy
provides a definite depth of flavor)
~ ½ cup of EVOO
Directions:
Mix everything but the EVOO in a blender or food
processor. Once thoroughly blended,
dribble in oil, teaspoon by teaspoon with engine running, to well incorporate the
oil.
Have a green & healthy New Year!
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