BEET GREENS PESTO RECIPE
Beet Greens Pesto, a simple food waste recovery recipe using beet leaves in place of basil in pesto sauce. Easy, tasty, and a great way to use edible plant parts that would otherwise get thrown out!
Provided by Kristina Todini, RDN
Categories Sauces, Dressings + Dips
Time 10m
Number Of Ingredients 8
Steps:
- Wash beet tops: First, wash beet greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
- Blend ingredients: Add washed and dried beet tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
- Add cheese and spices to taste: Next, add cheese (or nutritional yeast), salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
- How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 1 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g
BEET TOPS PESTO
Don't toss those beet greens! Use them to make a flavorful pesto that's perfect with pasta.
Provided by April @ Girl Gone Gourmet
Categories Sauces
Time 15m
Number Of Ingredients 7
Steps:
- Toss the greens, walnuts, grated Parmesan cheese, garlic cloves, and lemon juice and zest in a blender or food processor. Blend them all together until everything is chopped up.
- With the blender or food processor running, slowly pour in the olive oil until the sauce is smooth. Season to taste with salt (start with a couple pinches).
Nutrition Facts : ServingSize 1/4 cup, Calories 257 calories, Fat 26.2g, Carbohydrate 3.9g, Fiber 1.9g, Protein 4.6g
FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .
Provided by Jill Santopietro
Categories Pasta Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Walnut Asparagus Beet Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
- Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
- Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
- Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
- Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
- Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
- Do Ahead
- Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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