Title: Beet Pesto
Categories: Main dish, Italian, Pasta, Vegetarian
Yield: 4 Servings

4 Fresh beets with greens
1/2 ts Salt
1 Red onion, chopped
1 Hot banana pepper, chopped
2 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.