Beet Pesto
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beets
fresh , with greens |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
red onion
|
|
| 1 | each |
banana peppers
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 | cup |
walnuts
toasted |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beets
fresh , with greens |
*
|
| 2.5 | ml |
salt
|
|
| 1 | each |
red onion
|
|
| 1 | each |
banana peppers
|
|
| 2 | cloves |
garlic
chopped |
|
| 237 | ml |
walnuts
toasted |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Trim and wash beets.
Leave 1" stem, steam until tender. When beets are cooked, slip skins off under cool water and set aside.
Remove leaves from stems and discard stems.
Wash and dry leaves, chop coarsely.
In a skillet, cook onions, banana pepper and garlic in ⅓ cup olive oil until softened.
Add beet greens and cook 5 to 7 minutes.
Transfer to a processor and purée with the cooked beets, cut into quarters.
Add rest of ingredients and purée again, adding more olive oil if necessary.
The pesto keeps refrigerated for 2 weeks or freezes.
You can add parmesan cheese if you wish.
