| 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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