Beet Greens Pesto

While traditional basil pesto gets all the love, the truth is that you can turn nearly anything leafy and green into a delicious pesto-like sauce, and beet greens are no exception. Usually relegated to the trash or compost heap, when blitzed in a food processor with some garlic, walnuts, cheese, a little Lemon-Herb Salt, and some olive oil, beet greens become a vibrant green sauce with a deep, rich, slightly earthy flavor that goes well with everything from pasta to toast to grilled chicken to fish to rack of lamb.

This recipe makes a generous 12 fluid ounces of pesto, but it also freezes well, so feel free to pack it into a couple of smaller containers and freeze one for later.

Let's get saucy, shall we?

Beet Greens Pesto

Red Beets with Greens

Pasta with Beet Greens Pesto

Beet Greens Pesto Toast

Beet Greens Pesto

Makes about 12 fluid ounces

Ingredients:

• Greens from 2 bunches of beets, stems discarded

• 1/4 cup chopped walnuts

• 1/4 cup shredded Parmigiano Reggiano

• 2-3 garlic cloves

• 1/2 teaspoon Lemon-Herb Salt (plus more to taste)

• About 1/2 cup extra virgin olive oil

Directions:

Place everything except the olive oil in a food processor or blender. With the motor running, drizzle in the olive oil until your pesto reaches your desired consistency. Season to taste with additional Lemon-Herb Salt.