Mustard Greens Pesto 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.
DELICIOUS MUSTARD GREENS
A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course
Provided by Patrick
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 8.2 g, Cholesterol 1.2 mg, Fat 7.4 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 273 mg, Sugar 0.5 g
MUSTARD GREEN AND ROASTED GARLIC PESTO WITH PECORINO-ROMANO CHEESE
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.
- Pulse garlic, almonds, oil, cheese, mustard greens, 1/4 teaspoon salt, pepper to taste, and 2 tablespoons water in a food processor until a thick paste forms. Pesto can be refrigerated up to 3 days.
Nutrition Facts : Calories 35 g, Cholesterol 2 g, Fat 3 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 36 g
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