Beet Pesto

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Beet Pesto

 

4 ea fresh beets with greens

1/2 ts salt

1 red onion, chopped

1 hot banana pepper, chopped

2 cloves garlic, chopped

1 c walnuts, toasted

1 black pepper

 

 

 

Trim & wash beets. Leave 1 " stem, steam till tender. When beets are

cooked, slip skins off under cool water & set aside. Remove leaves

from stems & discard stems. Wash & dry leaves, chop coarsely. In a

skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till

softened. Add beet greens & cook 5 to 7 minutes. Transfer to a

processor & puree with the cooked beets, cut into quarters. Add rest

of ingredients & puree again, adding more olive oil if necessary. The

pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan

cheese if you wish.

 

Yield: 4 Servings

 

Source: " The Hamilton Spectator " , Spetember 15, 1993.

Formatted by Chupa Babi: 02.26.08

 

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