Beet Greens & Carrot Top Pesto

Another genius way to eat well on a budget is using the tops of farmers market produce such as beet greens or carrot tops; which is what I've done here. I call this a Pesto but in reality it has little in common ingredient-wise. Regular Pesto has Basil, Pine Nuts and Cheese. This has Beet Greens, Carrot Tops, Hazelnuts, Sunflower Seeds and Nutritional Yeast (as a cheese flavor replacement). What it does have in common is Garlic, Lemon Juice and Olive Oil.

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Recipe:
2 handfuls of chopped Beet Greens
2 Handfuls of chopped Carrot Tops
1 cup Soaked and Roasted Hazelnuts
1/2 cup Sunflower Seeds
1/4 of a large Onion
2 large Garlic Cloves
3/4 cup of Olive Oil
1/2 Lemon (juice)
2 Tbsp Nutritional Yeast
2 tsp Sea Salt
Pepper to taste

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The benefits of this recipe are many. As I mentioned, using the greens on produce that are usually thrown away saves money, obtaining good fats in the form of nuts and olive oil and the immune stimulus from onion and garlic.

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Soak your hazelnuts for at least 5 hours and then roast them till crunchy in the oven. Chop up greens, onion and garlic. Combine everything in a food processor and process till desired consistency. 

Then enjoy!
I put mine on slices of cucumber with a little bit of fermented beets that I made.
Johnny ate it with some plantain chips!