Beet Top Pesto
Farmer Jones Farm
2 cups Beet Greens, chopped (from about 1 bunch)
⅓ cup Pine Nuts
2 Whole Garlic Cloves
½ cup Extra Virgin Olive Oil
½ cup Parmesan Cheese
⅛ tsp Salt
⅛ tsp Fresh Cracked Pepper
Squeeze of fresh lemon juice, optional
Wash beet tops by cutting them from the stem and then soaking in a bowl of water. Remove from water and either let dry.
Add washed and dried beet tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
Add cheese, salt, and pepper and pulse a few more times until combined.
Taste the pesto and add more if needed to desired taste.
Use pesto as a sauce with your favorite pasta or even as a dip with fresh vegetable crudité.