Best Mustard Greens Pesto Recipes

MUSTARD GREEN AND ROASTED GARLIC PESTO WITH PECORINO-ROMANO CHEESE

Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese image

This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h15m

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

2 medium heads garlic
1 1/4 ounces almonds, toasted and roughly chopped (1/4 cup)
3 tablespoons extra-virgin olive oil
1 ounce Pecorino-Romano cheese, grated (1/3 cup)
1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.
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.

Nutrition Facts : Calories 35 g, Cholesterol 2 g, Fat 3 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 36 g

MUSTARD GREENS PESTO

Mustard Greens Pesto image

Make and share this Mustard Greens Pesto recipe from Food.com.

Provided by ksenko

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

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

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.

SIMPLE SAUTEED MUSTARD GREENS

Simple Sauteed Mustard Greens image

Provided by Sunny Anderson

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

Steps:

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.

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