Mustard Green And Roasted Garlic Pesto With Pecorino Romano Cheese Food
SPICY MUSTARD GREEN PESTO
Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads.
Provided by Jenny McGruther
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. If you're in a bind, you can substitute sprouted or roasted nuts and seeds.
- Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.
- Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.
MUSTARD GREENS PESTO
Make and share this Mustard Greens Pesto recipe from Food.com.
Provided by ksenko
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place garlic in food processor and mince. Add walnuts and process until finely ground.
- Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
- Drizzle in olive oil while processing until smooth.
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