Fennel & Beet Green Pesto
This recipe is an exercise in the Culinary Medicine Zero Waste Kitchen practice. One of the goals in a professional kitchen which can translate directly to the home is that of economy of ingredients. A well-run professional kitchen strives to waste nothing. Among many chefs, utilizing every single bit that you can from every ingredient is a sign of respect for living being that has given its life to nourish us. In this recipe, we used two bits of the beets and fennel that are often overlooked. The beet greens are combined with the fennel sprigs to form a tasty and mouthwatering pesto.
Beet greens and carrot top pesto served with a roasted beet and goat cheese salad
Ingredients:
• 1 cup Beet Greens; blanched, cooled, and dried
• 3-4 Fennel sprigs
• 2 Tbs Pine Nuts; toasted
• 2-Tbs Parmigiano-Reggiano; grated
• 2 Garlic cloves
• 1 Tbs lemon juice
• Olive oil (good quality EVOO)
Directions:
Blend all ingredients except olive oil in food processor. Drizzle in olive oil until desired consistency reached (you can also thin with water). Season with salt and pepper.
