Beet Greens Pesto

A while back, we had a family from our parish over for brunch, and I decided to make these baked egg-stuffed tomatoes. But I was also making marinated beets from the garden, and, having just read Tamar Adler, decided to use the beet tops to make the pesto for the tomatoes.

I also threw in the beet stems, which made the pesto kind of stringy - fortunately, this wasn't too noticeable in the tomatoes, which were pretty delicious. I did wind up with lots of leftover pesto, some of which went with pasta, where the stringiness was more apparent. Meh.

The rest I smeared on a steak prior to broiling. THAT was good.