This recipe is create by @tastyasheck
Swiss Instagram power house Heike, has a stunning IG feed with a strong visual style where she daily shares super food and plant based inspiration.
Her german parents met in Switzerland and fell in love. Growing up with her dads garden plot - her love for plants started early. A vegetarian for more than 25 years. She has a documented love for colors and patterns which reflects in her food. Not surprisingly - she makes a living being creative, part as visual designer/buyer/trend analyst in the retail business. if you're not following her for healthy plantbased food inspiration, you should :)
Heike, you're such an inspiration, tell me more about your feed: My food is plant based and practically non processed./trend analyst in the retail business. Here I follow my love for fashion, interior, styling and my huge admiration for colors and patterns which reflected in my food as well.
How did you come up with the idea for this recipe? The moment I read your post on Instagram I knew I have to participate. Since I know you’re a lover of beetroot the ingredient was set. Always in mind to use the whole product I figured to use the greens of the beet.
What shall I serve it with?
- So far we enjoyed it with flat-bread and goat cheese and of course with pasta.
That's why I (Nina) love this pesto: xx
Beetroot greens (with stems) from 3 medium beets
¼ c raw sunflower seeds
¼ c extra virgin olive oil
1 tsp smoked paprika
1 heaped tsp sea salt flakes
½ garlic cloves with skin
½ lemon, the zest and the juice
1. Heat a nonstick pan on medium heat, toast the garlic with skin by turning from time to time until slightly burned outside, takes about 10 Min. Peel and mash the garlic with a fork.
2. In the same pan pour in sunflower seeds and toast by turning regularly until they become fragrant. In the last minute or so, add the smoked paprika and coat the sunflower seeds evenly. Transfer to a plate and let cool down a bit.
3. In a large covered saucepan of salted water to a boil. Prepare an ice bath for greens in a medium bowl with cold water and a tray of ice cubes. Add greens and cook, pushing on them to submerge about 2 minutes. Transfer to ice bath immediately. When greens are cool, drain, then wring thoroughly with your hands to remove any liquid.
4. Mince the beetroot greens with a sharp knife until you get tiny bits or place them in a food processor and pulse until you have the same consistency. Pestle and mortar your sunflower seeds until you get tiny u regular bits or do so in your food processor. Add the olive oil, sea salt flakes, garlic, lime juice and zest and mix well.
5. Enjoy straight on pasta, toasted bread or as a dip with crudités. You can store it in the fridge in a clean airtight container for about 1 week.