|
Beet Pesto
4 fresh beets with greens
1/2 teaspoon of salt
1 red onion, chopped
1 hot banana pepper, chopped
2 garlic cloves, chopped
1 cup of 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 cup of 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. Servings: 4 |
