it's not too pretty, but it tastes great!
We just got back from a wonderful week-long vacation in Maine with my family...
...now it's time to get back to the garden!
After a week of delicious meals and lots of special treats, it is necessary (and a fun challenge!) to make the most of what we have been growing in our garden. This helps to stretch the ol' grocery budget, as well as fill our plates with lots of healthy yumminess!
Today I picked the first three beets from the garden, and snipped off the ripe basil heads (for info on how to harvest basil, I looked on YouTube...this video shows what to do: Harvesting Basil).
I knew that the beet greens could be cooked up, but I wanted to save the vitamins in them, so I decided to experiment with a pesto, rather than sauteing them.
The final result wasn't super pretty (thanks to the red veins in the leaves mixing with the green), but it's tasty!
"Ugly Beety" Beet Greens Pesto
3 cups lightly packed, chopped beet greens (red stems removed)
1/2 c. fresh basil leaves
1/4 c. olive oil
2-3 Tbsp. red wine vinegar (or fresh lemon juice could work well instead!)
1 garlic scape
3 garlic cloves
1 c. shredded parmesan cheese
salt & pepper to taste
In a food processor, blend the cheese, garlic cloves, garlic scapes, salt & pepper until it reaches a uniform consistency. Add in half of the greens, and blend. Pour in half the olive oil & vinegar, and continue blending. Add the rest of the greens, the basil, and the rest of the liquid. Blend until smooth!
I think this will make a nice spread on pitas and wraps, or maybe tossed with brown rice or pasta?
