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beet green pesto 

Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius. Another way to prepare beet greens is in a pesto. Especially when tossed in a fresh pesto made with the attached beet greens. Serve with pasta. I honestly wasn’t sure how well a Beet Greens Pesto would work out but I have seen it before on a menu while traveling so I figured it must be okay. Serves: 4 (I’ll report back on that one). Strain the greens, lightly chop the garlic and wait for them to cool (You don’t want them turning your fresh basil dark). As you might expect, it has a milder and more earthy taste than traditional pesto. This flavorful beet green pesto recipe shines with the addition of fresh garlic and shredded parmesan cheese. I made the beet greens pesto plain, split it up into a few small batches and tried adding various herbs to it to see how it tastes. Drizzle in olive oil and blend until the desired consistency is reached. Just add pasta and you have a colourful delicious dish perfect for Spring. Place on a prepared baking sheet and roast in the oven for 15-20 minutes or until for tender. Prepare an ice water bath in a medium bowl. Add all ingredients in a food processor and blend until smooth. Please read my disclosure policy. For beet green pesto, I use sunflower seeds and Parmesan. OH, maybe I should try combining these two recipes and see what that’s like! Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. Cut the stem and the thick part of the center rib from each leaf. 10g nutritional yeast So, I decided to try the beet greens in a pesto. Leave the garlic to roast for a further 10 minutes. Hi there. Set to one side. I then toss the beet green pesto with some of my famous beloved zoodles (you know I got your back with lots of zoodle recipes on the blog! Commissioned recipe. Top with a dollop of pesto … Salt and pepper Soak the pumpkin seeds in filtered water about 30 minutes. Set to one side. I used pinenuts, although I’ve seen pestos made with a variety of different nuts and instead of traditional parmesan cheese, I used THIS Vegan Parmesan cheese that I’m obsessed with and keep on hand at all times (<<<

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