Kelly JensenThis 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! If you are wondering what to do with mustard greens that you got from a veggie or local CSA box then look no further!
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This Mustard Green Pesto Is:
- Packed with flavor!
- Bright
- Bold
- Slightly spicy
- Fresh
- Raw vegan, gluten free, paleo friendly, whole30 approved!
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 use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Walnuts: because YUM in this pesto. I stocked up a few bags of these Amazon-brand walnuts which are super cheap and a great value for the quality.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
Mustard Green Recipes For the WIN!
How Do I Make This Pesto with Mustard Greens?
- 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
What Do I Make With Mustard Greens?
Easy Recipes for Garden Mustard Greens
This mustard pesto recipe is the perfect way to use those extra garden greens. Throughout the spring and fall our garden is overloaded with mustard green plants all ripening at once. I make this garden fresh pesto recipe with my extra greens and a healthy meal is ready in no time. Enjoy that garden mustard leaf bounty with this bright and fresh pesto recipe all summer long – if not your garden, then get fresh mustard greens at your local farmer’s market stand 🙂
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.
- 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
- Add to my pesto tortellini pasta salad for a fresh summer side dish
- Mix a scoop into risotto for a delicious pesto risotto
- Make pesto minestrone soup, which combines fresh vegetables, beans, noodles, and pesto in the broth
Get the Same Ingredients I Use For My Mustard Green Pesto Recipe!
As always, if you make this mustard greens pesto be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Mustard Green Pesto (Vegan, Gluten Free)
Equipment
- Blender or Food Processor
Ingredients
- 2 cups mustard greens loosely chopped
- 1 cup fresh basil
- 6 cloves garlic
- 1/2 cup walnuts
- 1/2 teaspoon Himalayan sea salt
- 1/2 cup 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.
Notes
Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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!
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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 🙂