Spicy Mustard Green Pesto Food

MUSTARD GREENS PESTO

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.

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.