Mustard Greens Pesto

photo by julikoz

- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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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Reviews
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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!
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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!
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This was great! It is nearly impossible to find fresh basil in Harlem so this was a great substitute. The only changes we made was adding the juice of one lemon and leaving out the garlic powder. Next time I would also cut back on the fesh garlic. Our pesto was SUPER garlicy - great for the immune system but harsh on the breath! :)
Tweaks
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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!
RECIPE SUBMITTED BY
ksenko
212
<p>I travel quite a bit an love to collect recipes from different places.</p>