1/2 cup shelled pistachios
2 bunches beet greens
1 clove garlic, smashed
2 tablespoons extra-virgin olive oil
Kosher salt to taste
1 pound penne pasta, cooked al dente
Extra pesto can be put in a lidded jar, topped with a layer of parchment paper or olive oil, and kept in the fridge for up to 1 week.