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Posted: Monday, 14 September 2009 10:27AM
Beet Pesto
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4-5 Medium sized beets, about 1 ½ pounds
1 cup cilantro leaves, lightly packed
2/3 cup lightly toasted walnuts
2 cloves garlic
¾ cup olive oil
1 lemon, juiced
½ cup grated parmasano reggiano
½ teaspoon salt
To roast beets:
Pre-heat oven to 375o. Place beets in a baking pan with ¼ inch of water. Cover with foil and roast until easily pierced with a knife, about 1 hour. Let cool enough to handle and slip off the skin. Cut into quarters.
Place all ingredients in a food processor and process until well pureed. Adjust seasoning to taste.
Enjoy over pasta or as a spread for bread.
Bridget Harrington
Patrona Restaurant and Lounge
130 W. Standley St.
Ukiah, CA 95482
707.462.9181
ON AIR: 9/15;09
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Recipe Copyrighted 2010 by Narsai M. David
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