How many of you saw Sarah's recent announcement about Well Seasoned Table's newest product, Farm & Forager's Pesto? How many of you can't wait to try it?! Not even I could get my hands on this incredible product before its release at HempX and Hemp Hootenanny out at Franny's Farm tomorrow, but it got me thinking about pesto.
Pesto is one of the most versatile condiments around. You can dress your pasta of choice with it, you can toss some veggies ready for the grill in it, you can spread it on a good toasty loaf of bread, you can add it to eggs to kick things up a notch...well, you get the idea. I'm pretty sure can do more things with pesto than Bubba Gump did with shrimp.
If you are a regular visitor to this blog, you know all about the Greene Family Farm out in Cameron, NC (it's not a real farm, but that acre garden keeps my fridge filled with veggies thanks to my mom and dad). Every summer I like to get more creative and I love trying to use as many parts of the plant in as many different ways as I can. This year as I was searching for creative ways to use beets, I discovered that you can actually make pesto with the leafy tops of beets.
Can we pause a moment and talk about how gorgeous beet greens are? The purples and greens are so lovely and bright, they are just begging to be tossed in a dish. And well, I decided to do just that.
This has to be one of the quickest recipes we have ever posted here at Well Seasoned Table. Start to finish, even if you include the toasting of the nuts, the whole process took me less than 15 minutes. You don't use basil like you normally would in a traditional pesto, but you do need to add some salt and herbs. I knew I could knock out both requirement with Well Seasoned Table's Herbal Sea Salt. This salt blend is one of my all time favorites, especially when I don't want to think too hard in the kitchen. A little sprinkle of this goodness and any dish gets a flavor kick in the pants.
All you have to do is add 4-5 cups of beet greens, 1/2 cup of toasted walnuts, 1/2 cup of shredded parmesan, a few cloves of garlic, 1 teaspoon of WST Herbal Sea Salt into a food processor or in this case, my trusty Ninja, and pulse for a few seconds to get things started. This is when you start adding in the 1/4 cup of olive oil slowly as things get combined. The pesto is done when everything is blended well.
This recipe is so easy, you probably don't need the PDF version, but here it is in case you want to print it out for later.
I'll be in the kitchen, eating this pesto by the spoonful, but if you want a more refined way to enjoy this great sauce (or want some ideas on how to use Farm & Forager's Pesto) visit us later this week and we just might have another recipe for you!