Beet Pesto ♥

Today's Unusual Pesto Recipe: Pesto made from beets, with no added fat and piles of flavor and color. You might call this pesto, you might call it a beet spread or a beet appetizer. But I'm willing to bet, you will call it delicious!

~recipe & photo updated 2012~
~more recently updated recipes~

2007 ORIGINAL POST A special welcome to the CSA shareholders at Wolf Pine Farm in Alfred, Maine, serving Portland and the surrounding area. This is a big week for shareholders: the season's much-awaited first deliveries! (For faithful A Veggie Venture readers: What is Wolf Pine Farm? It's a Community-Supported Agriculture/CSA farm whose members buy 'shares' in exchange for weekly deliveries of glorious fresh vegetables, herbs and flowers throughout an entire season.)

In 2007, Wolf Pine Farm, Maine food blogger StephenCooks and A Veggie Venture join forces to provide easy access to vegetable recipes. Each week, a special Wolf Pine Farm page will list the week's share contents along with quick links to recipes – now quick and easy ways to prepare and enjoy the farm-fresh vegetables are just a click or two away!

To celebrate Wolf Pine Farm's first CSA deliveries, I tried a beet recipe shared by Natalie, the farm manager. Natalie and I are fellow beet lovers – and her beet pesto is my new favorite! It couldn't be easier: just toss roasted beets into the food processor with traditional pesto ingredients.

I served the beet pesto on crostini with goat cheese, where the earthy beets could shine against the tangy cheese. But I would also stir it into rice or mashed potatoes, use it as a pizza topping, and of course, stir it into hot pasta, maybe with some quick-cooked beet greens.
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