Thursday, April 16, 2015
What to do with all those beet greens you have hanging around in your fridge? Make pesto! After I purchase beets from my local farmers market, I usually trim off all the greens, wash and store them in a gallon size ziplock in the fridge. I usually add them to juices throughout the week but wanted to try something different. I also didn't have much else to juice. I've also sauteed these greens with garlic and olive oil which makes a tasty alternative to sauteed kale or spinach. This pesto recipe is super quick and easy to make. You don't even need to dirty measuring cups.
What you will need:
About 4 handfuls of beet greens
2 handfuls of pumpkin seeds
2 cloves of garlic
Juice from 1 lemon
Olive oil (more or less depending on desired consistency)
Salt and pepper to taste.
Blend all ingredients in a food processor and enjoy! Your body will thank you as this recipe packs a punch in the nutrient department. Beet greens are an excellent source of vitamins A and C, which contain antioxidants that help protect your cells. They are also a good source of calcium, magnesium, folate, and iron. For those who are conscious of calories, 1 cup of cooked beet greens contains only 39 calories.
What are your favorite recipes using beet greens?