Beet Green Pesto
A wonderful way to use beet greens in a vegan style pesto!
Servings: 14 oz
Equipment
- food processor
Ingredients
- 1 cup raw walnuts
- 2 cups beet greens, packed be sure to wash and dry them well - see note
- 6 oz olive oil
- 2 oz miso paste 2 tbsp or 60g
- 1 clove garlic, crushed
- zest from one lemon
- ½ tsp sea salt I used gray salt for more minerality
Instructions
- Toast your walnuts. This can be done in a skillet or shallow pan over low to medium heat or in a 350 degree oven for 6-8 minutes. Set aside to cool once toasted.
- Add all ingredients except oil to a food processor or blender.
- Blend and stream in olive oil until you’ve reached your desired consistency taking care to scrape the sides of the bowl down occasionally to make sure all ingredients are well incorporated.
- Store in the fridge with a little olive oil poured on top of the pesto in order to minimize oxidization.
Notes
To wash I recommend first tearing the greens from the thickest part of the stems (discard tough stems) and tear into large pieces. Place in a large bowl. If very sandy rinse greens a few times discarding the water each time. Fill bowl and swish greens around and then let sit in the water for a few minutes. (a bit longer if the greens were wilted) Carefully remove greens from water avoiding any dirt that has settled to the bottom of the bowl. Dry them in a large dish towel.