Beet Greens Pesto

We love traditional pesto, but fresh basil can be hard to find and expensive. Beet greens are an excellent substitute, because they are available year-round, and “free” when you buy a bunch of beets. They also pack more nutrition than basil, satisfying 15% of the RDI for fiber! This recipe for beet greens pesto will make you feel fiber-full and satisfied, so that you might not go back for a second helping of pasta.

Makes 1.5 cups

Ingredients

• 4 cups beet greens
• 1/4 cup olive oil
• 1/2 cup nuts (any type of nut works)
• 4 cloves of garlic
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

Combine all of the ingredients, except for the olive oil, in the bowl of a food processor. Pulse 5 to 10 times, until the ingredients are roughly chopped. Add a little bit of olive oil at a time, until the mixture forms a paste. If you like a thinner pesto, continue to add more olive oil. Serve on pasta, toast or as a dip.

Tips

• Beet greens pesto has a milder, more earthy flavor than traditional pesto. To give it a boost, try adding fresh herb, such as basil, parsley and oregano.
• If using raw garlic, start with 2 cloves and adjust to taste.