Beet pesto
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Beet pesto
  Pesto    Italian    Pasta    Vegetarian    Beets  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26193. Report a problem with this recipe.
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      Title: Beet pesto
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 4 Servings
      4    Fresh beets with greens
    1/2 ts Salt
      1    Red onion, chopped
      1    Hot banana pepper, chopped
      2    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.
  "The Hamilton Spectator", Spetember 15, 1993.

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Recipe ID 26193 (Apr 03, 2005)

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