Friday, June 19, 2015

My go to Summer Pesto...Beet Greens & Pecans Pesto

Recipe 3 in my going savory/non-baked recipes month.  

Let's talk the Owen's household (still a little weird to say), I am the only pesto eater.  Thus, if I make it like I have a tendency to do in the summer months, I generally incorporate it into my lunch menus.  This week I used it two ways, but there are plenty of uses for a good pesto.  This week as roasted vegetable and pasta salad with this pesto and then a prosciutto caprese sandwich with pesto instead of basil.  I don't know what it is...well it'd probably all of the yummy tomatoes that it goes so well with and the abundance of fresh basil...but pesto screams summer to me.  This recipe is simple easy, and if you don't use all of the pesto within a week or so, you can totally freeze it!  Give it a try this summer and Enjoy!

This week was...being a puppy parent on my own while Charles was in New York.  Having a screw in my tire...leading to me needing a whole new tire, but to literally brighten my day this rainbow came out of nowhere. 

This week ended with these delicious, melt in your mouth, strawberry cream scones...don't worry I will be sharing this recipe later! 

Down to the pesto...

Beet greens, cleaned and deveined of the big stalks, with fresh basil, garlic and pecans. (You could totally substitute walnuts or the traditional pine nuts. I just used what I had in the house.)

Pulse to chop up the greens, nuts and garlic first.  Then add the olive oil in as a stream until desired pesto consistency is reached and season with salt and pepper.  You really want this to be easily spreadable and not too dry.  If you are using as a dip for bread, add a bit more olive oil.

I mixed some of the pesto in with roasted veggies, then tossed in some pasta shells for a couple of  lunches this week.

And then spread some of it on one of my favorite summer sandwiches.  Here's a quick breakdown of this sandwich starting from the bottom up...Ciabatta bread or a nice fresh baguette for the bread, balsamic vinegar drizzle on the bottom, then thinly sliced ripe tomato, fresh mozzarella, prosciutto, a nice spreading of the pesto on the top piece of bread and a little press down with the palm of your hand to keep it all together.

Beet Greens and Pecans Pesto:
1 bunch, leaves/greens from beets
1 cup fresh basil
1/2 cup pecans
2 cloves garlic
approximately 1/2 to 2/3 cup Extra Virgin Olive Oil

1.  Clean the beet greens, removing the large veins down the center of the leaves.  Let dry on a paper towel.  (This process can be done a few days before making the pesto.  Just store the leaves in a Ziploc bag with paper towels.)

2.  In a blender or food processor fitted with the metal blade, chop the cleaned and dried beet greens, fresh basil, pecans, and garlic until fully broken down.  Then, through the top of the blender or food processor in a steady stream, pour the olive oil in will continue to pulse the mixture.  Once desired consistency is reached, season with salt and pepper.  Remove to an airtight container or use right away on your favorite pasta, sandwich or as a dipping sauce for bread.  Enjoy!

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