Beet Pesto

1. Trim & wash beets.
2. Leave 1" stem, steam till tender.
3. When beets are cooked, slip skins off under cool water & set aside.
4. Remove leaves from stems & discard stems.
5. Wash & dry leaves, chop coarsely.
6. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened.
7. Add beet greens & cook 5 to 7 minutes.
8. Transfer to a processor & puree with the cooked beets, cut into quarters.
9. Add rest of ingredients & puree again, adding more olive oil if necessary.
10. The pesto keeps refrigerated for 2 weeks or freezes.
11. You can add parmesan cheese if you wish.
12. "The Hamilton Spectator", Spetember 15, 1993.