Beet tops no-oil pesto

Joann M Lakes Elliott

2+ cups beet green and stems

2 to 3 garlic cloves

¼ cup nutritional yeast

⅓ cup toasted walnuts or hemp seeds, optional

½ tsp garlic powder

½ tsp onion powder

1 tbsp lemon juice

1 tsp balsamic vinegar

1 cup frozen peas, defrosted (optional) or 1 cup chickpeas (for a pesto faux hummus spread)

⅛ to ¼ cup liquid (broth, aquafaba, or combination as needed)

no-salt seasoning to taste

Add all the ingredients except the liquid to a food processor and pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed. If using peas add now and pulse to incorporate.

Continue pulsing and add the liquid in a slow, steady stream until well blended. Some people like their pesto super smooth and some prefer a bit of texture, so process to your liking.

Check seasonings! (a pinch of cayenne, red pepper flakes, or hot sauce might be called for)

* For a thick paste that you can spread onto sandwiches and pizzas, use only ¼ cup of liquid or add chickpeas. For a thin sauce that you can stir into pasta and soups, use a full ½ cup.

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