Courtney’s beet pesto

I am super excited to be working with The Home Ranch, located in Clark, to provide recipes for their CSA members and anyone who buys produce from their farm stand. It has been exciting to think about recipes in terms of specific ingredients and categorize them by ingredient type and when they will come into season. Check out the new Home Ranch link on my website to find recipes categorized by ingredient type and when they come into season. Courtney, the Horticulture Manager from The Home Ranch, shared this recipe with me. It’s great served with pasta, added to a sandwich or spread on a pizza. Enjoy!

Ingredients

2 1/2 cups fresh basil

1/2 cup pine nuts, almonds, or sunflower seeds, toasted

1 garlic clove, minced

1/3 cup parmesan cheese

1/3 cup extra virgin olive oil

2 medium-large roasted or canned red beets, chopped

Crushed red pepper flakes

kosher salt

Creating the Magic!

In a food processor, pulse basil, nuts, and garlic until finely chopped. Add cheese and pulse a couple more times. While the processor is running, stream in the olive oil until you reach your desired consistency. Add roasted beets and pulse until combined. Season with salt and pepper.

Here is a handy resource for cooking beets. To prep the beets for roasting, I typically wear plastic gloves, place parchment paper down on a cutting board, peel the beets and then finely slice them on the chopping board. Beets don’t bleed nearly as much prior to being cooked. Drizzle with olive olive and salt and cook at 375F on a baking sheet lined with parchment paper for about 35 to 40 minutes. Your beets will be tender but not crispy. If you like them crispy, then I suggest increasing the oven temperature.