Beet Pesto

Title: BEET PESTO

Categories: Main dish, Italian, Pasta, Vegetarian

Yield: 4 servings

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

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. --