Beet Green Pesto Recipes

BEET-GREEN PESTO

Beet-Green Pesto image

Next time you buy beets at the store or farmer's market, don't throw out the tops! A quick whirl in the food processor with toasted pistachios, smashed garlic, and olive oil makes a super easy (and frugal) pesto. Toss with penne for a tasty weeknight dinner.

Provided by Amanda Cohen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup shelled pistachios
2 bunches beet greens
1 clove garlic, smashed
2 tablespoons extra-virgin olive oil
Kosher salt to taste
1 pound penne pasta, cooked al dente

Steps:

Pistachios: Toast pistachios in a skillet over low heat until they're light brown in spots, with a toasty aroma, 2-3 minutes.
Greens: Pull leaves from stems and wash thoroughly (they can be sandy). Bring a large pot of salted water to a boil, and blanch the greens for 20 seconds (to preserve their color). Using a slotted spoon, transfer them to a bowl of ice water (to stop the cooking).
Pesto: Purée the pistachios, garlic, and oil in a food processor until nuts are combined with the oil but still chunky (you don't want to make nut butter). Remove greens from the ice water and squeeze out excess water. Roughly chop them and add to the food processor with a pinch of salt. Pulse to combine, leaving the pesto slightly chunky. Taste for seasoning. Push down the sides of the bowl and pulse 5 more seconds.
Assembly: Toss half of the pesto with the cooked penne, adding more as needed. Serve immediately.

FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG

Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg image

Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .

Provided by Jill Santopietro

Categories Pasta Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Walnut Asparagus Beet Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/2 cup walnuts
1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)
2 garlic cloves, crushed
1/4 cup (packed) parsley leaves
Finely grated zest of 1 lemon
3 teaspoons fresh lemon juice, divided
Kosher salt
3/4 teaspoon freshly ground black pepper, divided
Olive oil
2/3 cup grated Parmesan, plus more for serving
4 large eggs
3/4 pound fettuccine
1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler

Steps:

Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
Do Ahead
Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

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