Beet pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Fresh beets with greens |
| ½ | teaspoon | Salt |
| 1 | each | Red onion, chopped |
| 1 | each | Hot banana pepper, chopped |
| 2 | eaches | Garlic cloves, chopped |
| 1 | cup | Walnuts, toasted |
| Black pepper | ||
Directions
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 ⅓ 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.
"The Hamilton Spectator", Spetember 15, 1993.
Submitted By MARK SATTERLY On 06-02-95