Because of some crazy doctor-ordered diet changes, I’ve had to become accustomed to a rather bland diet.
The one very tasty thing I’ve been able to tolerate these days is beet green pesto. I made it out of necessity one evening and have been tinkering with a recipe ever since.
Here’s my basic process without firm measurements:
Bunch of beet greens, washed and stems trimmed off, then blanched and cooled (water reserved)
1/4 cup of Italian parsley, washed and blanched, then cooled
1-2 cloves garlic, peeled
1/4-1/2 cup walnuts
1/4 cup Parmesan cheese and/or Romano cheese
1/4-1/2 cup of olive oil
Salt to taste
Place first five ingredients in food processor, process slowly adding olive oil and/or beet water until desired consistency. Salt to taste.
I’m so happy with the results I’m eating pesto on everything. The current house favorite is beet green pesto over portobello mushroom ravioli.
Virtual Farmgirl 