Beet Greens and Pumpkin Seed Pesto

Now that fall is in full swing, ovens can turn on, vegetables can roast and we can all feel the warm comfort of starchy root vegetables. Beets are my daughter's favorite. And while I am fine cooking the beet green tops, I get tired of the same old thing. Today while staring at the beet greens I hoped for inspiration. I could not bring myself to compost them, but did not have any desire to eat sauteed greens either. So pesto it was. And since so many of us are carving pumpkins lately, you may have some freshly roasted pumpkin seeds to add to this vegan pesto. I did not add garlic because I find raw garlic a bit overwhelming. I did not add any cheese because I had none in the fridge! I put it on a cracker and handed it over to M to taste who was deeply involved in creating a polly pocket world on the dining room floor. It is a bit weird that my number one taste tester is a six year old, but hey, it works.
She thinks the pesto was "yummy" and the second time she said she likes it because it has a lot of "flavor".
Nice.
So along with our roasted vegetables for dinner (cauliflower, onions, carrots and beets coated in powdered coriander, lemon juice and salt) we are having been green and pumpkin seed pesto on sourdough for dinner. Feels like fall......and I am specially dedicating this post to all my friends who have been a more than amazing presence in my life these days. I absolutely love you all. Thank you. xo


Beet Greens and Pumpkin Seed Pesto
makes about 1 cup

1 cup blanched beet greens
1/4 heaping cup pumpkin seeds
zest of 1 lemon
1 tsp fresh lemon juice
3 sprigs fresh thyme, stems removed
1/4 tsp salt
1/8 cup olive oil

Blanch beet greens in boiling water for 5 seconds. Remove and run under cold water. Squeeze out water with your hand and add to food processor. I did not remove the stems, just add all of it.
Add other ingredients and blend until combined (about 10 seconds)