SPRING GARDEN BEET PESTO TOASTS
1 lb beets, cubed and steamed
1/3 cup toasted pine nuts
1/3 cup nutritional yeast
2 medium sized cloves of garlic
2 tbsp. lemon juice
1/2 cup fresh basil leaves
1/4 cup pure extra virgin olive oil
1/2 tsp. sea salt
1 pinch fresh ground black pepper
1 tbsp. maple syrup
Loaf of whole grain bread Baby greens (I love arugula!) Olive oil, for brushing and frying A few pieces of asparagus, cut in half lengthwise 4 cloves of garlic, sliced thin
TO MAKE PESTO:
Place all pesto ingredients in a food processor (except 1/2 cup cubed beets) and puree until you have a medium smooth consistency.
Add salt and pepper to taste. Warm 2 tbsp. olive oil in a pan to a medium high heat. Saute garlic until it becomes golden brown. Remove garlic and set on to a plate on the side. Reheat pan to a medium high heat and saute asparagus and chunked beets.
Cook for 3-4 minutes.
TO ASSEMBLE TOASTS:
Toast bread. Brush with olive oil and spread pesto on toast. Garnish with toasted garlic and spring asparagus mixture.
Top with baby greens and enjoy!