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Beet Pesto

Serves: 4
Total Calories: 222

Ingredients

4 beets fresh 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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 222
Calories from Fat: 180

This Beet Pesto recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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