Beet Pesto Recipe


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Beet Pesto Recipe : Recipes 4U

 

Beet Pesto Recipe

Recipe Ingredients

4 each fresh beets with greens
1/2 tsp salt
1 each red onion, chopped
1 each hot banana pepper, chopped
2 each garlic cloves, chopped
1 cup walnuts, toasted
1 black pepper

Recipe Preparation

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.

 

 

Servings: 4

 

 

 

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Beet Pesto Recipe from the Recipes-4U Cookbook

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This Beet Pesto Recipe is one of our Ethnic Recipes, which came to us from submissions from site visitors and open source collections. Obviously, as there are more than 50,000 recipes in the cookbook it is impossible to cook and test every single recipe, so take care and plan carefully. If you spot any thing that looks wrong, please let us know.


 

Beet Pesto Recipe

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