Mustard Greens Pecan Pesto

Astonishingly delicious way to pack in the greens into your diet – plus good monounsaturated fats. Also check out the blog post about making this!

1 cup pecans

6 cloves garlic (crushed)

½ tsp salt

2 bunches mustard greens, large stems removed (about 12 ounces)

½ cups olive oil

bigmustardingredietns

Roast the pecans at 400°F for 5-10 minutes until fragrant. Stir once or twice while checking on them. Let them cool while you prep the rest of the ingredients. 

Add pecans and garlic to a food processor and pulse several times to coarsely chop. Add salt and then the greens. Depending on the size of your food processor, you may only be able to add half the greens at a time. Begin to slowly drizzle in the olive oil while blending constantly. Stop to add greens and pack them down occasionally until you have them all in the container. Continue blending until you reach your desired consistency. Add additional salt as desired (I do like another 1/4 tsp or so but I love salt!)

pesto

 


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