Swiss Chard & Beetroot Leaf Pesto

Start by thoroughly washing the mangold leaves, beetroot leaves, and fresh basil leaves. Pat them dry completely with a clean kitchen towel or use a salad spinner. Excess water can make your pesto watery.

Peel the garlic cloves.

In a food processor or high-speed blender, combine the washed and dried mangold leaves, beetroot leaves, fresh basil leaves, garlic cloves, pistachio nuts, and shredded Parmesan.

Begin blending the ingredients. While the machine is running, slowly drizzle in the olive oil until the mixture starts to come together into a thick, uniform paste.

Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. Continue blending until you reach your desired consistency – some prefer a chunkier pesto, while others like it very smooth.

Taste the pesto and season generously with salt and freshly ground black pepper. Remember, the Parmesan also adds saltiness, so add gradually.

Adjust the seasoning as needed. You might want a little more olive oil for a smoother consistency, or more Parmesan for a richer flavor.

Transfer the finished pesto to an airtight container. Pour a thin layer of olive oil over the surface to prevent browning and keep it fresh. Store in the refrigerator for up to a week.

Serve your vibrant Mangold Spinach Pesto with your favorite pasta, spread it on toasted bread, use it as a sandwich spread, or dollop it onto grilled vegetables or meats.