Beet Green Pesto – Avoid food waste and use those green tops for a delicious pesto!
Last week, a few blogger friends and I met for a hang out. It’s always a fun time when I meet my blogger friends as we all have the same interests – food, backgrounds and props. Conversations circles around blogging, photography and SEO. Unless you are in this world, you would get sick of the conversation. The day started at a visit to Jack’s, a discount store that has lots of cooking stuff but it’s a hit or miss. Sometimes you can go and find a large quantity of useful kitchen stuff and other times not a thing. It was mostly a miss day, with only one of us purchasing one item. That didn’t disappoint us in the least as we were on our way to the main reason for this excursion – a visit to NYC’s largest Farmers Market at Union Square. It was a Monday, one of the slowest days at the market as not all of the purveyors come out, but we all came away with a stash of goodies. My stash included beets, both green and purple kohlrabi, mizuna and sweet potatoes. With the beet greens, I made this Vegan Beet Green Pesto.
At the farmers market, vegetables aren’t trimmed as they are in the supermarkets. You get all of the vegetables with the greens still attached. Many people throw away these beet greens but they are edibly delicious and so full of nutrition. Sometimes I just chop them up and mix with Romaine for a salad. The greens from golden beets are a little sweeter than the red beet greens, but mix them with spinach as I did in this pesto and it won’t matter which beet green you use. I also added some fenugreek which is a nutritious green herb with an earthy taste. You can find this at Indian markets sold as methi or in Middle Eastern markets. Recently, they have begun to appear in health food or organic markets.
Don’t forget to also check out some of my other pesto recipes!
This pesto is so versatile. Use it as a base for pizza, toss with your favorite pasta or use it as a sandwich spread as I did in this cheese sandwich!
Vegan Beet Green Pesto
- 5 1/2 oz. beet greens
- 2 oz. baby spinach leaves
- 2 tablespoons pine nuts
- 1/4 cup fenugreek leaves
- 2 cloves garlic
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- In a pot of boiling water, blanche beet greens and spinach until they wilt, about 2 minutes. Drain.
- In a dry skillet, toast nuts until golden brown.
- In a food processor, chop garlic and fenugreek.
- Add blanched vegetables. Process well. Slowly add olive oil and mix well.
- Add nuts, salt and pepper. Process until thoroughly combined.
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