Beet Green Pesto
Shared by: Plan to Eat Blog
Ingredients
Directions
Pick (or purchase) a nice bunch of fresh basil.
Remove stems on both the beet greens and the basil (Don't forget to save your basil stems for your freezer scrap soup stock!)
Bring a pot of salted water to a boil, and toss in the beet green leaves, (NOT the basil!) along with a whole clove of garlic. The greens will cook down significantly.
Blanch beet greens for just 2 minutes (they should still be bright green, but a bit more tender than when you started).
Strain the greens, lightly chop the garlic and wait for them to cool (You don't want them turning your fresh basil dark).
Add all ingredients in a food processor and blend until smooth. Add more olive oil if not blending well.