Preparation:
Trim and wash beets. Leave 1" stem, steam till tender. When beets are cooked, slip skins off under cool water and set aside. Remove leaves from stems and discard stems. Wash and dry leaves, chop coarsely. In a skillet, cook onions, banana pepper and garlic in 1/3 c olive oil till softened. Add beet greens and cook 5 to 7 minutes. Transfer to a processor and puree with the cooked beets, cut into quarters. Add rest of ingredients and 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. |
