How do I prevent the pesto from turning brown?

Press plastic wrap directly onto the surface or add a thin layer of olive oil before sealing the jar. The lemon juice also helps slow oxidation.

Can I freeze this pesto for later?

Absolutely. Spoon into ice cube trays, freeze until solid, then pop the cubes into a freezer bag. Thaw in the fridge overnight — omit the parmesan if freezing for longer than a month.

Why did my pesto turn bitter?

Over-toasting the walnuts or using old, overly bitter mustard greens (with thick stems) can cause bitterness. Always remove thick stems and toast nuts just until fragrant.

How do I use up leftover pesto besides pasta?

Spread on sandwiches or wraps, dollop onto grilled veggies or fish, stir into rice or quinoa, or use as a dip for crusty bread.

Do I need to blanch the mustard greens first?

Not required — raw leaves give the most peppery bite. Blanching softens them and reduces heat, which some prefer for a more balanced pesto.

Home / Recipes / italian / Peppery Mustard Green Pesto

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Peppery Mustard Green Pesto

RATING

0.0/5

TASTE SCORE

8/10

A bold, peppery twist on classic pesto using fresh mustard greens in place of basil. The natural heat of mustard leaves pairs beautifully with nutty walnuts, sharp parmesan, and fruity olive oil for a sauce that's vibrant, earthy, and surprisingly addictive. Toss with pasta, spread on sandwiches, or dollop onto grilled vegetables.

PREP

10m

COOK

SERVES

2 TBSP

242 cal

SERVINGS

INGREDIENTS

For 4 servings

100 gmustard greens · washed, thick stems removed, roughly chopped¼ cupwalnuts · lightly toasted¼ cupparmesan cheese · freshly grated2 pcsgarlic · cloves, peeled2 tbsplemon juice · freshly squeezed⅓ cupolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly cracked

NUTRITION · PER SERVING

242

CALORIES · 2 TBSP

Protein3g · 5%

Carbs4g · 7%

Fat24g · 89%

Fiber1g

Sugar1g

Saturated fat4g

Cholesterol5mg

Sodium156mg

Potassium153mg

Phosphorus81mg

How we calculate →

METHOD · 6 STEPS

prep · ~4 min
Toast the walnuts.
1.Place walnuts in a dry pan over medium heat.
2.Toast for 3-4 minutes, shaking pan occasionally, until fragrant and lightly golden.
3.Remove from heat and transfer to a plate to cool completely.
TIPWatch closely — walnuts burn quickly once they start browning.
prep · ~3 min
Wash and prep the mustard greens.
Remove any thick stems from the mustard greens. Wash leaves thoroughly under cold water and pat dry with a clean kitchen towel. Roughly chop the leaves into smaller pieces so they blend easily.
mix · ~2 min
Blitz the base ingredients.
1.Add the cooled toasted walnuts and peeled garlic cloves to the bowl of a food processor.
2.Pulse 8-10 times until the mixture resembles coarse crumbs.
3.Add the chopped mustard greens, grated parmesan, lemon juice, salt, and black pepper.
4.Pulse a few times to combine, scraping down the sides as needed.
mix · ~1 min
Stream in the olive oil to emulsify.
1.With the food processor running, slowly pour in the olive oil through the feed tube.
2.Blend until the pesto reaches your desired consistency — smooth with some texture.
3.Stop and scrape down the sides once more. Pulse briefly to incorporate everything evenly.
TIPFor a looser pesto, add a teaspoon of cold water and pulse again — it keeps the sauce bright without adding more oil.
prep · ~1 min
Taste and adjust the seasoning.
Give the pesto a taste. Add a pinch more salt, a squeeze of lemon juice, or extra cracked black pepper to suit your palate. The peppery kick of the mustard greens should shine through — don't mute it.
serve
Transfer to a clean jar and serve or store.
Spoon the pesto into a clean glass jar. Press a thin film of olive oil over the surface to prevent browning. Use immediately or refrigerate for up to 5 days.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the walnuts just until fragrant and lightly golden, about 3-4 minutes, to deepen their nutty flavor.
2
For a smoother pesto, blanch the mustard greens in boiling water for 30 seconds, then shock in ice water before blending.
3
Press a thin layer of olive oil on top of the stored pesto to prevent oxidation and keep it bright green.
4
Use freshly squeezed lemon juice — bottled juice lacks the bright acidity needed to balance the peppery greens.
5
For a looser consistency without extra oil, add a teaspoon of cold water while the processor runs.
6
This pesto keeps in the fridge for up to 5 days; freeze in an ice cube tray for portioned use.

RECIPE VARIATIONS