Beet Pesto Recipe

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Beet Pesto Ingredients

4 each fresh beets with greens
1/2 tsp salt
1 each red onion, chopped
1 each hot banana pepper, chopped
2 each garlic cloves, chopped
1 cup walnuts, toasted
1 black pepper

A Recipe for
Beet Pesto

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
Lisa Claymen

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, "Garfield"

This Beet Pesto recipe is one of many in our Ethnic Category.

I'm like old wine. They don't bring me out very often, but I'm well preserved.
Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

This Recipe for Beet Pesto is one of thousands in the Recipes-to-go Ethnic Cookbook.

Dyspepsia is the remorse of a guilty stomach.
A. Kerr

Beet Pesto Recipe
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Aldous Huxley

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

This is a recipe for Beet Pesto from the recipe cookbook of Recipes-to-go (Ethnic)

Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.
Unknown

Beet Pesto recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
Elizabeth Russell

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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Beet Pesto

He who lives by the sword eats with bloody hands.
Anonymous

Beet Pesto Directions

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.

Serves: 4

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Beet Pesto Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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