Recipe 4 All: Beet Pesto Recipe — Every recipe in the World on this site.

Recipe 4 All: Beet Pesto Recipe

Beet Pesto

Yield: 4 servings
4  Fresh beets with greens
½teaspoon Salt
1  Red onion, chopped
1  Hot banana pepper, chopped
2  Garlic cloves, chopped
1cups 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.

Your Beet Pesto is ready. Happy cooking!

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