Mustard Green Pesto Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis mustard green pesto is garlicky and spicy, simple to make, and is a great no cook pasta sauce for summer nights. Flavorful and ready in just 10 minutes, this easy pesto sauce is great any night of the week!
If you are wondering what to do with mustard greens that you got from your garden, grocery store, or local CSA box then look no further. This is our favorite recipe for mustard greens, and we make it every year.
Want more great pesto recipes? Try our almond pesto sauce, honey pesto with walnuts, and our favorite creamy pesto gnocchi!
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.
This pesto is a weeknight wonder – NO cooking required and it’s ready in 5 minutes. Its great over pasta, as a dip, or drizzled over pizza for that extra kick. We enjoyed this over fried eggs for breakfast, and it was a BIG hit!
Why This Recipe Works
- It’s bold, herby, tangy, and spicy.
- A great recipe to use mustard greens!
- It’s packed with flavor in each bite.
- Use this versatile sauce in many ways – it’s not just for pasta.
- Anyone can successfully make this dish by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Fresh Mustard Greens grow like crazy in our garden – and they are one of the first things to sprout in the spring. We love them in salads, on sandwiches, but this pesto is the best mustard greens recipe we have found that highlights the flavor of these awesome leaves.
Basil is traditional in Italian pesto, the fresh basil adds a kick and complexity that pairs really well with the mustard greens.
Fresh garlic cloves add a delicious flavor to the pesto. We also add in fresh lemon juice and some parmesan cheese, both of which are traditional in pesto sauce.
While pine nuts are traditional in pesto, I substitute in walnuts which are easier to find, and much more inexpensive than nice nuts. I find walnuts give this pesto a similar flavor and texture to pine nuts, so I always make my pesto sauces with them.
For the base of this sauce, I drizzle in some extra virgin olive oil into the food processor. The oil gives this sauce a super silky texture and delicious flavor.
Additions and Substitutions
You can use pine nuts, or any other type of nut for this pesto sauce, and substitute out the walnuts. For a nut-free version, skip them altogether.
You can omit the parmesan cheese in the sauce for a dairy-free version.
For extra spice, try adding 1/2 teaspoon red pepper flakes. This will give the mustard pesto a little extra kick!
How To Make This Pesto with Mustard Greens
Step 1: Wash and dry your mustard green leaves. Add them to a food processor.
Step 2: Add in the walnuts, garlic cloves, parmesan cheese, lemon juice, salt, and pepper.
Step 3: Put the lid on the food processor and begin turn on the machine. Stream in the olive oil into the pesto. The pesto should be processed after 1-2 minutes.
Step 4: Open the lid and scrape the inside of the food processor bowl to ensure all the greens and garlic have been mixed in. Pulse a few additional times, if needed.
Step 5: Transfer the pesto to a serving dish, and enjoy on pasta, homemade pizza, or as a dip for bread.
Recipe FAQs
This tasty mustard green pesto is made with fresh mustard green leaves, garlic, parmesan cheese, walnuts, olive oil, salt, pepper, and lemon juice. It’s a simple, but bold & flavorful sauce!
Yes, you can make this mustard pesto in either a blender or a food processor. Either appliance will give you an awesome texture and flavor. Use less olive oil for a chunkier sauce, and more for a thinner sauce.
Store any leftovers in an airtight container and refrigerate for up to 2 days. You can also freeze the pesto for up to 2 months. Just be sure to thaw at room temperature and give it a good stir before using.
Dietary Modifications
This recipe is meatless, vegetarian (although make sure to use a vegetarian parmesan with no rennet), and is gluten free.
Traditionally pesto recipes use cheese, but you can leave it out for a dairy free version.
More Tasty Pesto Recipes
- Red Pepper Pesto Sauce
- Pesto Vinaigrette Salad Dressing
- Pesto Marinated Mozzarella Balls
- Pumpkin Seed Pesto
- Lemon Balm Pesto
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Learn new ways to cook with seasonal produce! Our new book One Ingredient, Five Ways has delicious plant-based recipes for every season.
Mustard Green Pesto
Equipment
- Blender or Food Processor
Ingredients
- 2 cups mustard greens loosely chopped
- 1 cup fresh basil
- 6 cloves garlic
- 1/2 cup walnuts
- 1/4 cup parmesan cheese
- 1 lemon juiced
- 1/2 teaspoon each sea salt and black pepper
- 1/2 cup extra virgin olive oil plus more if needed
Instructions
- Wash and dry your mustard green leaves. Add them to a food processor.
- Add in the walnuts, garlic cloves, parmesan cheese, lemon juice, salt, and pepper.
- Put the lid on the food processor and begin turn on the machine. Stream in the olive oil into the pesto. The pesto should be processed after 1-2 minutes.
- Open the lid and scrape the inside of the food processor bowl to ensure all the greens and garlic have been mixed in. Pulse a few additional times, if needed.
- Transfer the pesto to a serving dish, and enjoy on pasta, homemade pizza, or as a dip for bread.
Notes
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
This is a very versatile dish. And tasty!
Wondering what to make with mustard greens and came across this recipe – it was delicious and had just the right amount of spice. Thank you.
What is the measurement for olive oil, it just says 1/2 but not the unit of measure
Hello Meghan,
It should say CUP, 1/2 cup olive oil, thank you!
Really delicious, we made this and loved it
Absolutely delicious! I love the flavor this adds.
Thank you so much Chasady, I am so happy to hear you loved this one! We are growing a new batch of mustard greens now too, and I cannot wait to make this one again 🙂