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Beet Pesto ethnic, main dish, pasta, vegetarian 4 each fresh beets with greens 1/2 teaspoon salt 1 each red onion, chopped 1 each hot banana pepper, chopped 2 each garlic cloves, chopped 1 cup walnuts, toasted 1 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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