Beet Green Pesto - Recipe

    The farmer's markets are in full swing in Northern Virginia and that means greens!  Greens and garlic scapes!  Time for another pesto!  This one uses beet greens!  Yes, beet greens!  It is a perfect solution for all those beautiful fresh greens you don't know what to do with.  They are healthy and delicious with sprouted pumpkin seeds, garlic scapes (which have a great fresh garlic flavor), and aged white cheddar cheese.  If you don't have garlic scapes, don't worry.  Just substitute 1/2-1 clove of garlic minced to your garlic intensity preference.  Remember to use your best olive oil for an unforgettable treat.

Beet Green Pesto

(Makes 3/4 cup)

Garlic scape.

4 c. Fresh Beet Greens (packed, stems removed)
6 Garlic Scapes chopped or 1/2-1 Garlic Clove minced
1/3 c. Sprouted Pumpkin Seeds
3 1/2 oz. Aged White Cheddar Cheese (roughly chopped)
1/4 c. Extra Virgin Olive Oil
1/4 tsp. Salt
Black Pepper to taste

Place the greens, garlic scapes (or minced garlic clove if substituting), and pumpkin seeds in a food processor and pulse until finely chopped.  Add the cheese and pulse a few more times.  Add the olive oil with the machine running in a slow, steady stream.  Add a little more oil for a looser texture.  Remove to a small bowl and add salt and pepper.

Serve as a dip or topping.  It makes a delicious tea sandwich and dresses up new potatoes too!

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