I recently used an expiring Groupon for MyFreshMaine.com – an online farmer’s market of sorts. The website seems to have shifted their focus from produce to finished products like jam and bread. Thus, when it came time to redeem the Groupon, I was left with only two choices for fresh vegetables: carrots or beet greens. Josh detests carrots, so I opted for the greens. Beets can often be found in our kitchen – they’re nature’s candy, after all – and they’re truly spectacular roasted and put on pizza. I figured that I would easily find ways to use up a hearty supply of beet greens – and then they arrived in the mail.
I had no idea what 5lbs of greens would look like. They arrived in a huge box and necessitated that I clean out the entire bottom drawer of our refrigerator to have a place for them. I became immediately concerned with whether or not I would be able to use them all, and so I did what any curious 20-something would do: I turned to Pinterest!
(Oh, Pinterest. How did I function without you? Where did I find recipes or clothing or photos of tiny animals?)
One of the most intriguing recipes I stumbled upon was this one for beet green pesto. I recently tried (and failed) to make a similar recipe with wilting kale and it did notturn out very well. I was wary of trying my hand at another such recipe and potentially wasting ingredients. Well, yesterday afternoon I was feeling particularly brave in the culinary way, so I gave beet green pesto a try.
It worked! I didn’t follow the recipe very well at all, and still managed to mix up a quite delicious version of pesto that will be adorning crusty bread and pizza dough in my home very soon.
While the recipe from the Hollywood Farmers Market blog seemed great, I made a few substitutions based on what I had around. In lieu of walnut oil, I used olive oil – and I added much more than the recipe called for. I also cut back on the lemon zest and juice based on our flavor preferences. The result was delicious!