• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beet Pesto

  • Recipe Submitted by on

Category: Vegetarian, Italian, Main Dish, Pasta

 Ingredients List

  • 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.

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