---------- Recipe via Meal-Master (tm) v8.02
  
       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
     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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