Veggie Quesadillas with Beet Greens Pesto

End of summer veggies smothered in beet greens pesto and wrapped in gooey cheese, all in a toasty tortilla.

For the pesto:
2 cups beet greens, thick stems removed
2 tablespoons nuts (pine nuts, walnuts or pecans would all work)
1/4 cup parmesan cheese, grated
2 cloves garlic
1/4 teaspoon salt
1/2 tablespoon lemon juice
1/4 cup olive oil

For the quesadilla:
2 teaspoons olive oil, divided
1/2 cup beets, peeled and diced
8 ounces mushrooms, sliced
2 cups summer squash, sliced in half moons
Salt and pepper, to taste
Cooking spray
4 whole wheat tortillas
1/2 cup cheddar cheese, shredded

View the full recipe at Real Food Mom, MD →