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Beet Pesto
Date added: December 14, 2007
- Servings: 4 change
- Calories per serving: 266
- Prep time: 20
- Cook time: 15
Ingredients
- 4 Fresh beets with greens
- 1/2 tsp salt, table
- 1 Red onion chopped
- 1 hot banana pepper chopped
- 2 Garlic cloves chopped
- 1 cup walnuts toasted
Recipe Method
1. Trim & wash beets. Leave 1 stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside.
2. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions,
3. 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.
4. The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 266 | 13% |
| Fat 19g | 29% |
| Cholesterol 0mg | 0% |
| Sodium 644mg | 27% |
| Carbohydrates 18g | 13% |
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