Mustard Green Pesto (Vegan, Gluten Free, Paleo, Whole30)

This mustard green pesto is garlicky and spicy, simple to make, and is a great no cook pasta sauce for summer nights. A mustard greens recipe that is no cook and so simple!
Pesto is a perfect mustard greens recipe to make with  fresh abundant greens!  The raw garlic in the pesto compliments the slightly spicy mustard greens, and combines to make a fantastic, simple, and quick summer sauce.  No cooking required and ready in 5 minutes. Its great over pasta, as a dip, or drizzled over pizza for that extra kick!

This Mustard Green Pesto Is:

  • Packed with flavor!
  • Bright
  • Bold
  • Slightly spicy
  • Fresh
  • Raw vegan, gluten free, paleo friendly, whole30 approved!
Pesto is one of those staple sauces that we enjoy all year round!  In the summer our garden yields tons of mustard greens to use in pesto, but you can use any green you have on hand.  I like spinach, kale, beet greens, etc.  We love pesto stirred into pasta.  I also love to add a heaping scoop of pesto into my Pesto Risotto or use it as a main ingredient in my Soup Au Pistou!  Of all the fresh greens we’ve made in pesto, I gotta say that mustard greens rank at the top.

Whats In This Mustard Green Pesto?

  • Fresh Mustard Greens: These grow like cray in our garden, and pesto is the best mustard greens recipe we have found that highlights the flavor of these awesome leaves.
  • Basil: Traditional in Italian pesto, the fresh basil adds a kick and complexity that pairs really well with the mustard greens.
  • Garlic: I used a whole head  of garlic in this pesto (but then again I am a serious garlic lover!)
  • Nuts: I used almonds which I think give the sauce a nice hearty bite, but you can use any nut you have on hand.  You can use toasted nuts, or toast raw nuts in the oven right before blending for a delicious roasted flavor.
  • Salt: You can use regular or garlic salt…. I used garlic, but given that there is a whole head of garlic in this too, up to you!
  • Olive Oil: Start with 1/2 cup to drizzle in as the pesto is blending.  Use more if you like a more liquid-y sauce, and save some to drizzle on top if desired or if you’re just feeling #fancy.
On a whim, we decided to grow mustard greens in our garden this year.  And they exploded!  They are a hearty and resilient green which stood up to the cooler May nights, and continued to thrive in the warm and wet June.  A groundhog got into them a little (until we put fencing up) but we have been harvesting them for weeks now.
Aside from this pesto, another favorite mustard greens recipe we have is chopping the raw greens and adding them to tacos.  A nice and spicy bite!  They go great with fresh chopped red onion, TVP taco meat, and warm corn tortilla shells right out of the oven.

How Do I Make This Pesto?

  1. In a food processor add the mustard greens, basil, garlic, almonds, and salt.
  2. Pulse a few times, then turn the food processor on low and steam in the olive oil.  Stop, and check the consistency, adding more olive oil if needed.
  3. Toss with fresh pasta, use pesto as a sauce on homemade pizza, or enjoy pesto as a dip for vegetables or bread
While there are tons of ways to cook mustard greens, this has been our favorite method by far!  This mustard greens recipe really compliments the fresh, bold, spicy flavor of the leaves. For a little extra spice, a few shakes of crushed red pepper flakes would be an ideal addition to this sauce.
To make this mustard pesto you can use either the blender or the food processor.  I used the blender, but either appliance will give you an awesome texture and flavor.  Use less olive oil for a chunkier sauce, and more for a thinner sauce.

Dietary Modifications

So, this pesto is already vegan, gluten free, whole30, and paleo friendly!  Traditionally pesto recipes use cheese, which I opted to leave out of this for a dairy free version.  But if you aren’t vegan or dairy-free then I would recommended adding a big scoop of freshly grated parmesan in the sauce or to top your pasta before serving.

A Few Ways to Enjoy Pesto

OK, so you made the pesto… now what to do with it?
  • Toss with cooked pasta for a delicious dinner
  • Add to Garlic Lovers Garlic Bread
  • Use pesto as a pizza sauce, or top your pizza with a drizzle
  • Mix a scoop into risotto for a delicious pesto risotto
  • Make pesto soup, which combines fresh vegetables, beans, noodles, and pesto in the broth

As always, if you make this mustard greens pesto  be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Mustard Green Pesto (Vegan, Gluten Free)

This mustard green pesto is garlicky and spicy, simple to make, and is a great no cook pasta sauce for summer nights. Great way to use mustard greens from your garden.
Prep Time 2 mins
Blend Time 3 mins
Total Time 5 mins
Course Dinner, Sauce
Cuisine American
Servings 4

Equipment

  • Blender or Food Processor

Ingredients
  

  • 2 cups mustard greens loosely chopped
  • 1 cup fresh basil
  • 6 cloves garlic
  • 1/2 cup almonds
  • 1/2 teaspoon salt I used garlic salt
  • 1/2 olive oil plus more if needed

Instructions
 

  • In a food processor add the mustard greens, basil, garlic, almonds, and salt.  Pulse a few times, then turn the food processor on low and steam in the olive oil.  Stop, and check the consistency, adding more olive oil if needed.
  • Toss with fresh pasta, use pesto as a sauce on homemade pizza, or enjoy pesto as a dip for vegetables or bread.
Keyword How to Cook Mustard Greens, Mustard Green Pesto, Mustard Green Recipes, Mustard Greens Recipes, Recipes with Mustard Greens
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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