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Wash beet greens and remove stems.
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Boil a small pot of water. Blanch greens for 10 seconds, remove from water and drain in a colander.
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If using garlic, whiz the clove in the food processor before adding other ingredients until minced.
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Add remaining ingredients to the food processor and pulse until a chunky paste forms. (If you like a rustic pesto, save ¼ cup of pistachios to add near the end.)