Pesto from Beet Greens

                                     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!

Best-Ever Broccoli

                            A just-plucked-from-the-garden gift was the inspiration 

Supermarkets and farmers markets are now full of fresh emerald green broccoli.  It was, however, a dear friend who loves to garden (thank you, Conni) who brought me a gorgeous wicker basket full of her broccoli that inspired me  to look for a new recipe.  While I love this vegetable, I’ve never found a healthy broccoli recipe that is irresistible….until now.   Broccoli is very nutritious (extremely high in Vitamin C and K), so I hate to cover it up with layers of cheese, or oodles of sour cream and butter.  Not only have I found a healthful rendition, but this recipe is so luscious that you’ll swear it must be unhealthy.

First, a few facts about broccoli that may surprise you.  Broccoli is Italian in origin ---it’s name actually means “flowering top of a cabbage,” which makes sense as it belongs to the same family as cabbage.    Next, broccoli raab (also called rappini), is not actually part of this family but instead is part of the turnip family.  Last,  broccoli is a cousin of cauliflower.

I scoured magazines and the Internet for low carbohydrate and low fat recipes using broccoli.  This recipe received rave reviews and 100% of cooks would make it again (always a positive sign for me).  Yes, the sample size was small but I gave it a whirl as I had all of ingredients in my home.  The result was magic:  deep and complex flavors.  Moreover, the recipe was fairly easy and used only 5 ingredients other than broccoli and salt. 

Best-ever broccoli

The recipe is out of last February’s Bon Appetit, however, if you don't have the magazine it is now posted on Epicurious.com.  Although I always have Parmigiano-Reggiano in my frig, I didn’t even use it as I wanted to taste a virginal rendition.  (Didn’t miss it, although I’m sure it would have even been more unctuous with a few gratings.)

https://www.epicurious.com/recipes/food/views/big-flavor-broccoli