Each year we add new vegetables and herbs to our garden to expand our palettes and our knowledge. This year we’re growing garlic, artichokes, sweet potatoes, okra, and celery for the first time. But one old standby that is always planted in our garden is beets. So easy to grow and one of my favorite vegetables! A friend gave us a version of this recipe and I modified it to what we had growing in the garden and what we had in the pantry. The biggest bonus is that even our teenager (not a fan of beets) loved this dish and went back for seconds! It’s so good we wanted to share it. I hope you enjoy it!
Beet Pesto Pasta
3 beets, roasted, peeled and cubed
2 cups greens (I used orach and burgundy amaranth leaves from our garden but you could use spinach, chard, kale, etc)
3 cloves of garlic
juice of 1 lemon
1/2 c olive oil
1/2 c walnuts (or other nuts/seeds of your choice)
1/2 c grated parmesan
1 tsp dried parsley
salt and pepper to taste
*
1 lb cooked pasta or zucchini noodles
Put all ingredients in food processor or powerful blender to puree. Pour sauce over prepared pasta. I topped ours with toasted pinons and a little more parmesan and served with a mixed greens salad on the side.