Peppery Mustard Green Pesto
This Peppery Mustard Green Pesto offers a vibrant, zesty, and slightly spicy alternative to traditional basil pesto, perfect for elevating a variety of dishes.
For 6 servings
Thoroughly wash the mustard greens and pat them completely dry using a salad spinner or kitchen towels. Remove any thick, fibrous stems, leaving only the tender leaves.
In the bowl of a food processor, combine the dried mustard greens, walnuts (or pecans), grated Parmesan cheese, and peeled garlic cloves.
Pulse the mixture several times until the ingredients are coarsely chopped and well combined.
With the food processor running on low speed, slowly stream in the 1/2 cup of extra virgin olive oil through the feed tube until the pesto begins to emulsify and achieve a smooth, consistent texture.
Add the fresh lemon juice, kosher salt, and freshly ground black pepper to the food processor. Continue to process until the pesto reaches your desired smoothness. You may prefer a slightly chunky or very smooth consistency.
Taste the pesto and adjust seasoning as needed. You might want more salt, pepper, or a bit more lemon juice to brighten the flavors.
Transfer the pesto to an airtight container. To prevent oxidation and keep its vibrant green color, pour a thin layer of extra virgin olive oil over the surface of the pesto before sealing.
Store the pesto in the refrigerator for up to 1 week, or freeze it in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer-safe bag.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your mustard greens are completely dry before blending; excess water can make the pesto watery and less vibrant.
- 2For a deeper, nuttier flavor, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let them cool before adding to the food processor.
- 3Adjust the amount of olive oil to achieve your preferred consistency. For a thicker pesto, use slightly less oil; for a thinner sauce, add a tablespoon or two more.
- 4To prevent browning, always cover the surface of stored pesto with a thin layer of olive oil or plastic wrap pressed directly onto the surface.
Adapt it for your goals.
Nut Substitution
Replace walnuts with pine nuts, almonds, or even pumpkin seeds for a different texture and flavor profile.
Cheese AlternativeCheese Alternative
For a dairy-free or vegan version, substitute Parmesan cheese with nutritional yeast (about 1/4 cup) and adjust salt to taste.
Herb BoostHerb Boost
Add a handful of fresh basil or parsley along with the mustard greens for a more complex herbaceous flavor.
Why this is on our healthy list.
Rich in Vitamins
Mustard greens are an excellent source of vitamins K, A, and C, crucial for bone health, vision, and immune function.
Heart-Healthy Fats
Extra virgin olive oil and walnuts provide monounsaturated and polyunsaturated fats, including Omega-3 fatty acids, which support cardiovascular health.
Antioxidant Powerhouse
The combination of mustard greens, garlic, and olive oil delivers a powerful dose of antioxidants that help combat oxidative stress and inflammation.
Frequently asked questions
When stored in an airtight container with a thin layer of olive oil on top, this pesto will last for up to 1 week in the refrigerator. For longer storage, it can be frozen for up to 3-4 months.
