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  Recipe Home » Main Course » Beet Pesto
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  Beet Pesto
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
4 each Fresh beets with greens
1/2 tsp Salt
1 each Red onion, chopped
1 each Hot banana pepper, chopped
2 each Garlic cloves, chopped
1 cup Walnuts, toasted
Black pepper
Instructions:
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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