The other day I made a delicious beet pesto with beet greens from my garden. Beet greens, similar to whole beets, have a cooling quality and are excellent for cleansing the blood and liver.
In a blender I mixed:
-Two large handfuls of beet greens
-About 1/4 cup organic olive oil (I added more towards the end to find the perfect consistency)
-4-6 cloves garlic
-Any nut of your choice. I used sunflower seeds
-4 ounces shredded parmesan cheese
-Salt and pepper to taste
Mix with pasta and ghee, spread on toast or crackers, or freeze for one of those evenings you do not feel like cooking! Beet pesto is resourceful way to go for a great summer meal. Enjoy!