Wild Sea beet pesto

With the exception of fresh vegetables – which I buy locally through the week – I do most of my food shopping online.  The benefit of this is it can save you money.   You don’t ‘over-shop’ when you are hungry and you are much less likely to be tempted by offers and impulse buys.
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My usual online supermarket clearly knows this.  They must, because when I check out I have to go through several screens.  Missed promotions on items in my trolley, offers on products I usually buy and would I like to try something different today?  Then finally, just before I actually get to check out ‘flash sales’.

​​I’m a seasoned pro at clicking through the other screens but Flash Sales are my nemesis.  The  Flash Sales page is where eye wateringly expensive vegetables I have never heard of are sold at half price or less.  Which is why I give to you today my recipe for Wild Sea Beet Pesto.

​Sea Beet (thank you Wikipedia) is a wild member of the beetroot and chard family also known as wild spinach.  Here I have combined it with regular beetroot leaves and pea shoots.  If your supermarket is not having a flash sale of wild sea beet today worry not, kale, chard or any other robust leaf will produce a similar result.

​Pesto Ingredients:
1 cup walnuts
20g parmesan (or vegetarian hard cheese)
3 cups of chopped leaves (I used a mix of wild sea beet, beetroot leaves and pea shoots in equal amounts but you could use all kale or all chard)
2 tbsp chopped basil
½ cup olive oil
Seasoning

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Method:
In a food processor blitz the walnuts until they resemble coarse breadcrumbs.  Add the cheese and blitz for a few more seconds until it has crumbled into the mix.  Add leaves and basil and blitz again, gradually adding the oil to form a smooth paste.  Season to taste.