Pesto made with Beet, Radish, and/or Turnip Greens

We just got our first farm share of the season last week (we have a CSA share at an organic, horse-powered vegetable farm down the road) and picked up (among other things) beets, radishes, and turnips. Normally we’d compost the greens, but even that felt wasteful… so guess what?!

Did you know that pesto doesn’t have to be made with basil?! I had no idea until my sister mentioned pesto made with radish greens.

I made a triple batch of this pesto using beet greens, and other batch using a mix of radish and turnip greens. They have a slight bitterness that basil pesto doesn’t have, but otherwise taste similar!

Ingredients

  • 2 heaping cups beet*, radish, and/or turnip greens, packed
  • ¼ cup nuts (cashews, walnuts, or pine nuts work great!)
  • ½ cup extra virgin olive oil
  • ½ cup grated parmesan
  • Juice of 1/2 lemon (about 1 tablespoon)

*If you’re using beets, you don’t want the stems, just the leaves!

Directions

  1. Wash and dry the greens. Then, in a food processor or blender, mix together the basil, walnuts, olive oil, and parmesan until everything is well combined.
  2. Eat right away, store in the refrigerator, or freeze it! Tip from my mom: Try freezing it in ice cube trays!
Beet greens!
Ready to puree in the food processor!
Turnip & Radish Greens!

Red Enchilada Sauce

IMG_3029From Cookie  + Kate

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon vinegar (apple cider or white)

Directions

1. In a small bowl, combine the dry ingredients: flour, chili powder, cumin, garlic powder, oregano, cinnamon. Stir them together.

2. In a pot, heat the oil over medium heat. You want it to be hot enough that if you sprinkle the flour mixture on top, it sizzles.

3. Once the oil is hot enough, add the flour and spices. Whisk constantly for about a minute, then add the tomato paste, whisking until well combined. Next, add the veggie broth.

4. Turn the heat up to medium high and simmer for 5-7 minutes. You’ll want to continue whisking frequently to avoid getting clumps. The sauce should thicken–but it will thicken even more once it cools down!

5. Remove from heat and add the vinegar. Now it’s time for some enchiladas!