---------- 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.
 
-----