In the last year or so, I fell in love with roasted beets but always felt guilty about throwing all of those leafy greens away and decided it was time to do something with them. This beet green pesto recipe uses very few ingredients making the greens shine!
4-6 c. beet greens, stems removed (loosely packed)
1/2 c. walnuts
3 Tbs. Parmesan
4 garlic cloves
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 c. olive oil (or until you reach a consistency that you like)
Combine all of the above ingredients except for the olive oil inside of a food processor. When most of the larger pieces of ingredients are broken down, slowly add in your olive oil until you reach the thickness or consistency of your choosing. I like to make mine on the thicker side, because I usually end up adding it to noodles or salads to where you always end up adding more oil or vinegar to smooth it out.