Easy two-step mustard green pesto

July 27, 2021

Easy two-step mustard green pesto

  • 2 bulbs russian garlic
  • 35g almonds, toasted and roughly chopped (1/4 cup)
  • 3 tablespoons extra-virgin olive oil (a great opportunity to try the Picual olive oil by Coolmunda Olives)
  • 30g Parmesan cheese, grated (1/3 cup)
  • 1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)
  • Coarse salt and freshly ground pepper
  1. Preheat oven to 180 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.
  2. 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.

Recipe from Martha Stewart. Image from Oh My Veggies.

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