Beet Pesto

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Beet Pesto

 

4 fresh beets with greens

1/2 teaspoon salt

1 red onion, chopped

1 hot banana pepper, chopped

2 garlic cloves, chopped

1 cup walnuts, toasted

black pepper

 

Trim and wash beets. Leave 1 " stem, steam till tender. When beets are cooked,

slip skins off under cool water and set aside. Remove leaves from stems and

discard stems. Wash and dry leaves, chop coarsely. In a skillet, cook onions,

banana pepper and garlic in 1/3 cup of olive oil till softened. Add beet greens

and cook 5 to 7 minutes. Transfer to a processor and puree with the cooked

beets, cut into quarters. Add rest of ingredients and 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. Serves 4.

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