Traffic:   3 Incidents
Weather: 50°F Go
  07:53am PDT, 03/20/10
Local News
Beet Pesto
Narsai shares a recipe for a very attractive appetizer. (9/15; 1:34)
Text Size:   A   A   A
Posted: Monday, 14 September 2009 10:27AM

Beet Pesto



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

Recipe Copyrighted 2010 by Narsai M. David
 
 




Print Page Email This Page
 
 

KCBS

Top News
DW.pageParams = { siteId: '255' }; DW.clear(); DW.trackClicks();