Beet Pesto

         Yield: 4 Servings
Categories: Vegetarian, Main Dishes, Italian, Pasta

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.