Advertisement
Recipe: Beet Pesto 1
Similar Categories: Beet, Pesto
Serving Size : 4
4 ea Fresh beets with greens
1/2 ts Salt
1 ea Red onion, chopped
1 ea Hot banana pepper, chopped
2 ea Garlic cloves, chopped
1 c 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 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.
4 ea Fresh beets with greens
1/2 ts Salt
1 ea Red onion, chopped
1 ea Hot banana pepper, chopped
2 ea Garlic cloves, chopped
1 c 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 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Beet, Pesto
| Beer Bacon Bread | Beefy Spaghetti Soup |
