Beet Pesto

Recipe Ingredients

4		Fresh beets with greens
1/2 teaspoon	2.5ml	Salt
1		Red onion - chopped
1		Hot banana pepper - chopped
2		Garlic cloves - chopped
1 cup	237ml	Walnuts - toasted
		Black pepper

Recipe 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.

Source:
TJ Hill - Appetites Catered

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