Beet Greens Pesto

While traditional basil pesto gets all the love, the truth is that you can turn nearly anything leafy and green into a delicious pesto-like sauce, and beet greens are no exception. Usually relegated to the trash or compost heap, when blitzed in a food processor with some garlic, walnuts, cheese, a little Lemon-Herb Salt, and some olive oil, beet greens become a vibrant green sauce with a deep, rich, slightly earthy flavor that goes well with everything from pasta to toast to grilled chicken to fish to rack of lamb.

This recipe makes a generous 12 fluid ounces of pesto, but it also freezes well, so feel free to pack it into a couple of smaller containers and freeze one for later.

Let's get saucy, shall we?

Beet Greens Pesto

Makes about 12 fluid ounces

Ingredients:

• Greens from 2 bunches of beets, stems discarded

• 1/4 cup chopped walnuts

• 1/4 cup shredded Parmigiano Reggiano

• 2-3 garlic cloves

• 1/2 teaspoon Lemon-Herb Salt (plus more to taste)

• About 1/2 cup extra virgin olive oil

Directions:

Place everything except the olive oil in a food processor or blender. With the motor running, drizzle in the olive oil until your pesto reaches your desired consistency. Season to taste with additional Lemon-Herb Salt.