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beet green pesto

Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. Add the beet greens, garlic, basil, lemon juice & zest, half of the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper and pulse until the mixture begins to combine (you may need to pause and scrape down the sides). 50g olive oil Last week, a few blogger friends and I met for a hang out. Ingredients What I love about this Beet Green Pesto is the roasted pumpkin seeds and garlic cloves. Nutrition facts: If so, this recipe is perfect - it's simple, delicious, and reduces waste. Bake the pumpkin seeds for about 10 minutes, and remove. I used pinenuts, although I’ve seen pestos made with a variety of different nuts and instead of traditional parmesan cheese, I used THIS Vegan Parmesan cheese that I’m obsessed with and keep on hand at all times (<<<

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