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Beet Pesto

Recipe name:
Beet Pesto

Recipe category:
Main Dish

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Recipe detials:

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, 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.

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Beet Pesto

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