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Beet Green Pesto MICHAEL SYMON

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This Beet Green Pesto gives a meal a tasty touch!

ingredients
BEET GREEN PESTO
1/2 cup walnut halves (toasted)
1 bunch beet greens
2 garlic cloves (peeled)
1/2 cup parsley leaves
1/4 cup freshly grated pecorino
1 lemon (zested and juiced)
1 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
In the bowl of a food processor, add the toasted walnuts, beet greens, parsley, pecorino, and the zest and juice of a lemon. Pulse to combine. While the machine is running, slowly pour in olive oil to fully combine. Season with salt and pepper.
Tip: 1.Serve on toasted bread or tossed with pasta.
2. Store in an airtight container in the refrigerator for 1 week.

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