It never occurred to me that at some point in my lifetime I would be eating beet tops. I’m trying to remember the first time I ever ate beets but I think in the last four weeks… my first four weeks back to work as a mom, has tried me harder than ever before.
If heading back to work after being home with your baby girl for 13 months isn’t hard enough we endured a few other milestones (both good, sad and in between) which are normally stressful in their own right. I don’t know yet if we have turned a corner (it doesn’t feel like it, yet, I think we have a few more speed bumps in sight) but what I do know, sharing is caring, so in the spirit of all things yummy I have for you chef’s beet top pesto!
- 5-6 cups Beet Top Greens (just the green leaves from approximately 2 bunches of beets)
- 1/4 cup chopped walnuts
- 5 garlic cloves
- Juice and zest from 1/2 a lemon
- 1/2 cup of olive oil
- Salt, to taste
Toss the greens, walnuts, garlic cloves, and lemon juice and zest in a blender or food processor. Blend them all together until everything is chopped up. With the blender or food processor running, slowly pour in the olive oil until the sauce is smooth. Season to taste with salt (start with a couple pinches).
Depending how many people you will be feeding will determine how you use and store the amount it makes. For us a ziploc baggy full gives us enough for 2 people if mixed with pasta. We are big eaters here so it may be slightly different for everyone. I think we made about 5 baggy’s worth.
Freeze, it eat fresh it definitely won’t be the traditional pesto you’re used to. Which in a way is … refreshing. Take in all the goodness beets and its tops provide and know that you’re actually not wasting any part of it. Pretty amazing stuff.