Utilizing those wonderfully tender beet green leaves, a bunch of basil leaves, walnuts, Parmigiano and Pecorino blended with e.v.o. oil.
4 cups beet greens, washed, spun with stems removed
1/4 cup e.v.o. oil
1/2 cup walnuts
1/4 cup Parmigiano Reggiano, grated
2 Tbsp Pecorino Romano, grated
a handful of basil, washed
1/2 tsp salt