Green tops from the baby beets plus an equal amount of chopped fresh basil and fresh flat-leaf parsley, about 2 cups total
3 tablespoons of walnuts, lightly toasted
1 or 2 cloves fresh garlic, to taste, peeled and smashed
1 1/2 cups extra-virgin olive oil Sea salt and freshly ground black pepper
Add the beet leaves to a pot of boiling, salted water to wilt and remove after 10 seconds. Drain, squeeze out as much water as possible, and chop. Add the beet leaves, basil, parsley and walnuts to a food processor. Pulse into a rough paste.
Slowly add about 1 cup of olive oil while pulsing the food processor. Check the consistency of the pistou. At this point you will probably need additional olive oil. If so, add it slowly and continue to pulse until you reach your desired consistency. Season with salt and pepper to taste.