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Beet Pesto
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Italian
Main dish, Italian, Pasta, Vegetarian
4
Servings
INGREDIENTS
4
Fresh beets with greens
1/2
ts
Salt
1
Red onion, chopped
1
Hot banana pepper, chopped
2
Garlic cloves, chopped
1
c
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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