Smear this pesto on crusty bread or toss with pasta.
1/2 cup olive oil
1 bunch beet greens, chopped
4 cloves of garlic, chopped
1 cup walnuts
1/2 teaspoon sea salt
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese
salt and pepper to taste
Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the greens and garlic in the hot oil until the leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
Process the greens, walnuts, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well-integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Serving amount varies.
Source: http://fruitguys.com/almanac/2012/05/31/beet-green-pesto
