Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.
Submitted By MARK SATTERLY On 06-02-95

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