Vegan Beet Green Pesto
A delicious Vegan pesto utilizing beet greens.
- 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.
Calories: 119.01kcal | Carbohydrates: 4.93g | Protein: 2.26g | Fat: 10.87g | Saturated Fat: 1.44g | Sodium: 102.53mg | Fiber: 2.37g | Sugar: 0.22g