Beet Green Pesto is another one of those simple dishes using the beet green stems and leaves of beetroot. These stems and leaves are lush in colour and taste. What I love about this Beet Green Pesto is the roasted pumpkin seeds and garlic cloves. Just add pasta and you have a colourful delicious dish perfect for Spring.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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