Beet Green Pesto Recipe

By Cory Gheen, Excecutive Chef Instructor

Portions: 4

Ingredients:
Amount                        Item
1 bunch                                        Beet Greens
2 oz                             Parmesan Cheese, not grated
1/2 cup                        Cashews, lightly toasted and cooled
3 tbsp                          Olive Oil
Pinch                           Salt

Method:
Shock the beet greens by holding the entire bunch by the stems and plunging the leaves into boiling salted water for two seconds. Immediately remove and plunge into a bowl water to stop the cooking. Set aside.

Break the parmesan into pieces and put in the bowl of a food processor fitted with a chopping blade. Process until the cheese is pulverized.

Add the nuts and process again until the mixture resembles coarse sand.

Remove the beet greens from the cold water and shake off any excess moisture.

Pull the leaves from the stems and discard the stems.

Add all the greens to the nut/cheese mixture in the processor.

With the machine running slowly, stream in the oil.

Process until a paste is formed. If the paste is too thick, add a tablespoon of water then more oil until your desired consistency is reached.

Taste for proper seasoning and adjust with a bit of salt if needed.

Serve over fresh cooked pasta or spread on toasted bread.

Keep remainder in a sealed container in refrigeration for up to three days.

Enjoy!