I’m always inspired by the fabulous duo over at Delicious Days. After seeing their pretty photos of a pesto made from radish greens, I thought (1) I can do that and (2) I may be able to top the gorgeousness of it all with some beet greens.
Oddly enough, I’ve yet to roast the actual beets! I simply chopped off the purple-red leaves and pulsed the delicious mixture a few times until combined by still chunky. I opted to skip olive oil altogether to avoid any chance of imparting bitterness to the pesto and used a walnut oil. Combined with the toasted walnuts, the oil evoked a subtle nut flavor, almost like you were walking through a walnut grove, the wind drifting puffs of nuttiness your way.
My recipe is simple enough, with measurements only based loosely on the Delicious Days recipe. I really like to make pesto to taste, so use your judgment here. My recipe produced two 8-ounce jars of pesto. I used one jar at dinner last night. We heaped spoonfuls of the purple loveliness on some pan-roasted cod and wilted spinach. We used the second jar today at lunch. I made a fresh vegetable and pasta soup. With a spoonful in the center of the bowl, the warm broth oozed with richness and lusciousness.
Beet Leaf Pesto
- 2-3 handfuls of beet leaf greens
- 1 garlic clove, peeled
- 1 small handful of toasted walnuts
- A heavy sprinkle of raw milk parmasan
- Sea salt and coarsely-ground black pepper, to taste
- 1/4 cup, and a splash more, walnut oil
Pulse everything in a food processor. Add more oil or salt and pepper as needed to suit your taste. Make sure to keep it chunky, like mama’s in Italy do, as the flavor really thrives in chunky vs. smooth pesto.