Beet Green Pesto is another one of those simple dishes using the beet green stems and leaves of beetroot. Divide soup among serving bowls. All Right Reserved. 2tbs olive oil In a blender, place the beet greens with the peeled garlic and half the pumpkin seeds, 50g olive oil, nutritional yeast. Serve over toast, mixed in with pasta, as a dip for chips, and ENJOY!. 5 – 6 cups beet top greens (just the green leaves from approximately 2 bunches of beets) I then toss the beet green pesto with some of my famous beloved zoodles (you know I got your back with lots of zoodle recipes on the blog! 50g pumpkin seeds salt, and 1/2 tsp. Next time you buy beets at the store or farmer's market, don't throw out the tops! In a food processor, combine all of the ingredients minus the olive oil. In a blender, place the beet greens with the peeled garlic and half the pumpkin seeds, 50g olive oil, nutritional yeast. It’s super simple. 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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