Mustard Green Pesto
This 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!
Servings: 4
Calories: 250kcal
Cost: $1
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
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!
Nutrition
Calories: 250kcal | Carbohydrates: 5g | Protein: 4g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Sodium: 298mg | Potassium: 208mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1167IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 1mg