Ingredients

4 fresh beets with greens
1/2 tsp. salt
1 red onion, chopped
1 hot banana pepper, chopped
2 garlic cloves, chopped
1 C. walnuts, toasted
black pepper

Cooking Instructions

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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)