Mustard Green Pesto

Toss this easy pesto recipe into a pound of hot pasta for a bright addition to any meal. Smear it on sandwiches, stir it into scrambled eggs, dress a salad with it. Or, smash it into a bowl of drained canned white beans, and serve it on top of toast for an amazingly delicious new appetizer.

easy pesto recipe cooking information

• Yield: 1-1½ Cups Pesto
• Prep Time: 15 Minutes

easy pesto recipe ingredients

• 1/2 Cup Olive Oil
• 1/4 Cup Sunflower Seeds
• 1/4 Cup Shredded Romano Cheese
• 1/3 Cup Apple Cider Vinegar
• 2 Cloves of Fresh Garlic
• 3 Cups Loosely-Packed Mustard Greens
• Salt and Pepper

easy pesto recipe instruction

1. Prep your ingredients: Toast the sunflower seeds. Smash the garlic, remove the outer skin. Clean and roughly chop your mustard greens.
2. To a food processor add the olive oil, garlic, sunflower seeds, and cheese. Blend together.
3. Add as much mustard greens as the food processor will hold and blend together while pouring the vinegar through the spout. Add the rest and blend all together to a fine consistency.
4. Season with salt and pepper to taste.
5. Store in an air-tight container in the refrigerator or freezer until ready to use.

easy pesto recipe tips and tricks

• Make sure to clean your greens really well; there tends to be a lot of grit that gets caught on the stems and if they don’t get washed thoroughly you’ll have grit in your pesto (which is not delicious).
• I have made this recipe using any type of green – mustard, turnip, collard – and they are all delicious. Makes the winter staple into something a little more fresh.