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.
