For beet green pesto, I use sunflower seeds and Parmesan. Sunflower seeds are lighter and a bit more accessible than pine nuts. Other choices could be anything from pepitas to pecans, but you might need to adjust the oil or type of cheese. Parmesan complements the slight sweetness of the greens. This recipe also works nicely with chard greens. Just remove the ribs and stem and use them for something else.
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups beet greens (stems removed, no need to remove ribs)
- 1/4 cup parsley leaves (no stems)
- 2–3 garlic cloves, roughly sliced
- 1/3 cup sunflower seeds
- 1/3 cup Parmesan cheese
- 1/4 cup olive oil (more or less to achieve desired consistency)
- Salt to taste (1/2–1 teaspoon)
Preparation
Add to processor in this order: seeds, garlic, cheese, leaves, oil, salt. Pulse then scrape sides and continue.
