Um, YUM! I’m trying to eat more cooked greens. I’m golden on the raw greens. But eating more than one big salad a day is hard to do. Hence the cooked green goal. But kale and spinach are about as adventurous as I’ve gotten thus far. Until I came upon this recipe. I’d venture to guess that I’ve never set my lips on mustard greens before. And I’m still not sure what to do with them. But I’m not sure I need to look any further cuz this pesto recipe is the bomb!
Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads.
Ingredients
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 6 cloves garlic (crushed)
- 2 bunches mustard greens (trimmed and chopped)
- 1/2 teaspoon unrefined sea salt
- 1 1/2 cups extra virgin olive oil
Instructions
- 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.
