4 ea Fresh beets with greens 1/2 ts Salt 1 ea Red onion, chopped 1 ea Hot banana pepper, chopped 2 ea 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. "The Hamilton Spectator", Spetember 15, 1993.
How To make Beet Pesto's Videos
Beet Pesto Pasta (gluten free BIO)
A delicious, antioxidant-rich beet pesto pasta recipe that will boost your health!
⭐ Recipe:
Making the FRESHEST BEETROOT PESTO PASTA we could grow on our secret...
Beetroot pesto pasta is a recipe from our brand new book but it was also one of the most popular recipes from our very first book. But even since the new release came out things have changed in The Happy Pear and we can now proudly cook our recipes with produce grown on our very own organic regenerative farm!! A series of dreams over the last 17 years have led to this moment and I can't wait to share more with you!!
All the best,
Steve & Dave.
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Beet Pesto Pasta with Black Truffle Goat Cheese
Taking pasta to the next level with this DELICIOUS beet pesto pasta that's been finished with black truffle goat cheese.
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This post is sponsored by Stella®, but the content and opinions expressed here are my own.
Beet Pesto
Bored of regular green pesto? Try this!!!
VIRAL PINK PASTA RECIPE #shorts #pinkpasta #pasta #beets
Shankers‘ Beetroot Pesto
Shankers‘ Beetroot Pesto
- 1 big beetroot - 4 cloves of garlic ???? - 2 pears ???? - A handful of spinach ???? - 1 tbsp salt ???? - 1 tbsp honey ???? - 2 tbsp apple vinegar ???? - 50g goats cheese ???? - 100g walnuts - 1 tbsp olive oil ????
Peel and cut beetroot and pears and place them in a baking dish. Add garlic and olive oil and bake it for 30 minutes at 180 degrees.
Meanwhile roast walnuts in a dry pan on a low heat, till they are golden.
Blend the baked beetroot with pears, cheese, garlic, walnuts, vinegar, honey, salt and spinach.
You can enjoy the pesto on a roasted bread ???? , as shown in the video or with pasta of your choice❤️