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

Salt 

To serve:
Freshly cooked pasta
Grated Parmesan cheese

Directions

 

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.