Prep 10 mins
Cook 0 mins
From Sprouts Farmer's Market Magazine (Jan/Feb, 08).
Make and share this Mustard Greens Pesto recipe from Food.com.
- 6 garlic cloves
- 1 cup walnuts
- 2 cups packed fresh mustard greens, washed & dried
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 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.
This is great stuff. I am always looking for a way to serve our vegies fresh...without cooking. This is a great way to to get a mega dose of living greens. I didn't have Walnuts so I used Pine nuts. That is the only thing I did differently. The garlic to us was just right. I put it on Texas Barbecue toast and OMG it was amazing. I ground up 2 more batches :)<br/>Thanks for the fab recipe!
This was really good! I had a quantity of mustard green that I wanted to use up, and didn't really feel like cooking them up as usual so I figured I would give this a try. I did use only four large garlic cloves, slightly more greens and subbed almonds for the walnuts because I didn't have any. I used it in my rice last night as well as with eggs this morning, and still have quite a bit left so I will be getting creative with it soon. Thanks!
What a nice surprise! Wasn't sure how I'd like this, and I do. It's got a bite from the mustard greens of course, but it's a pleasant bite! Also, I threw some fresh basil leaves in to make up the 2 cups of green stuff. I'm impressed. Thanks for posting!