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Mustard Greens Pesto
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Description
Too many greens in your garden? Make pesto! This is a formula for making a rather thick pesto with mustard greens, almonds and cheese.
Ingredients
- 2 cloves Garlic
- ¼ cups Whole, Raw Almonds
- ¼ cups Finely Shredded Asiago Cheese
- 1 cup Clean, Dry, De-stemmed Mustard Greens
- 5 Tablespoons Olive Oil
Preparation
Chop garlic, almonds, and cheese in the bowl of a food processor with the big blade–go for a medium grind.
Add the greens, pulse a few times to incorporate. Everything should be the same size.
With food processor running, pour in olive oil. Don’t over process or you’ll end up with a paste.
Place in ice cube trays to freeze.
This is a basic recipe to be used as a platform for other dishes. You can increase the oil as you need, it’s a bit thick and can be used right away over pasta.
Add salt or other ingredients as you use the pesto, the flavor will vary greatly from green to green.
Be advised that this pesto is very sharp and bright at first that mellows with age.
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