This beet green pesto is earthy and delicious!
This post may not be for everyone. I apologize. However, this beet green pesto is really really really good so you shouldn’t judge a book by it cover….or a recipe by it’s title. Beets are delicious and their greens are even more delicious!
I was not in the mood for sautéed greens so I decided to use these bad boys in pesto. Pesto is the best because you can throw almost any green vegetable or herb, cheese and nut in a food processor, add some oil and boom you have pesto. For this pesto I used blanched beet greens, a little basil, garlic, toasted hazelnuts, Parmiagiano-Reggiano cheese and olive oil. The pesto was earthy and paired lovely with pasta. Which is exactly how I served it. I thought the pesto pasta was delicious but I’m not going to lie. Mr. Nutmeg Nanny didn’t really enjoy the dish. His exact words “there is nothing wrong with the pesto I just don’t think it’s my thing.” Oh well. I still enjoyed it.
Beet Green Pesto
Yield: 1 cup pesto
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes plus time for chilling
Beet greens - from about 6 beets
1/2 cup light packed fresh basil leaves
1 clove garlic
1/2 cup hazelnuts - toasted
1/2 cup Parmigiano-Reggiano cheese - grated
3/4 cup olive oil (more or less depending on taste and texture)
Fresh cracked pepper
Source: Nutmeg Nanny
Blanch beet greens and squeeze water from the greens. Add the greens, basil, and hazelnuts. Chop until fine. Add Parmigiano-Reggiano and stream in olive oil till desired consistency is reached. Season with kosher salt and fresh cracked pepper.
To blanch greens you simply cut away any woody stems and just use the green portion of the stems. Wash thoroughly and set aside. Get a large pot and put it on the stove until boiling. Set another large bowl full of ice water next to the stove. Add greens to boiling water, leave in for 10 seconds, remove and immediately put into ice water. Then drain. Blanching helps soften the beet greens without losing the color.