Beet pesto
Yield: 4 Servings
Ingredients:
- 4 ea Fresh beets with greens
- 1/2 ts Salt
- 1 ea Red onion chopped
- 1 ea Hot banana pepper chopped
- 2 ea Garlic cloves chopped
- 1 c Walnuts
Instructions:
toasted 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. The Hamilton Spectator Spetember 15 1993.
