Ingredients

• 4 ea Fresh beets with greens
• ½ ts Salt
• 1 ea Red onion, chopped
• 1 ea Hot banana pepper, chopped
• 2 ea Garlic cloves, chopped
• 1 c Walnuts, toasted
• Black pepper

Directions

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.