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Beet Pesto

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      Title: BEET PESTO
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 4 Servings
 
      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.
 
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