Beetroot Leaf Pesto
Beetroot leaves are very nutritious, being a great source of both Vitamin A and K. Give them a quick blanche and then mix with basil, a garlic clove, pine nuts, olive oil and a pinch of salt to make a mild and delicious pesto.
Ingredients (makes about 2.5 dl)
1 litre beet top greens (the green leaves from appx. 2 bunches of beets)
1 dl almonds, chopped
0.5 dl Parmesan cheese, grated
1 garlic clove, peeled
½ lemon, the juice
1 dl olive oil
Freshly cooked pasta
Grated Parmesan cheese
1. Put the greens, almonds, Parmesan cheese, garlic and lemon juice in a blender. Blend until everything is finely chopped.
2. With the blender running; slowly pour in the olive oil until the sauce is smooth. Season with salt.
3. Toss the pesto with hot pasta and serve with grated Parmesan.