Chef Tyler's Beet Green Pesto


4 cup beet greens (washed and tightly packed)
1 cup nuts (pistachio, walnut, almond, etc)
1 shallot (rough chopped)
2 T Vinegar (white wine, or cider)
6T olive oil
1/4 tsp salt
3/4 tsp prepared horseradish



1. Add all of ingredients to food processor. Pulse until “chunky”

2. While running, add oil in slow steady stream.

3. Taste, Season, Serve or seal and refrigerate

4. Try on pasta, over roasted beets, as a sandwich spread, veggie dip, etc.