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.