Post any of your iEat Green recipes either on Instagram using the hashtag #iEatGreenRecipes and tag @ieat_green  or on Facebook.

Follow iEat Green on Instagram and Facebook for more healthy & delicious recipes!

Ingredients:

1 bunch beet tops

2 Leeks, tops removed, diced

2 stalks celery, diced

1 cup cilantro

½ cup parsley

1 cup walnuts

2 teaspoons minced garlic

½ t. salt

¼ t. cayenne pepper

1 t. cumin

2 t. Khmeli Suneli (Georgian Spice)

1 t. Tamari

1 Tbs Nutritional Yeast

3 Tbs. olive oil

Instructions:

1. 1. Steam beet tops above 1” of water for 5 minutes. Let cool.
   2. Squeeze out all water from beet tops. 
   3. Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water at a time if leeks and celery are sticking to pan.
   4. Toast the walnuts for a few minutes in a heavy cast iron pan to bring out the flavor.
   5. Puree beet tops in food processor. Add sautéed leeks and celery. Add toasted walnuts.
   6. Add parsley and cilantro, along with all spices. Pulsate until fully blended and a smooth puree remains.
   7. Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor is running.
   8. Adjust spices to taste. 
   9. Serve with crudités or crackers