Title: Beet Pesto
Categories: Entree 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.

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