Mustard Greens Pesto

Mustard greens can be made into pesto for pasta, pizza, potato salad, spreading on sandwiches, and using as a spread or dip. This recipe from Nourished Kitchen uses a unique blend of nuts and seeds with mustard greens.

Mustard Greens Pesto


  • ½ cup pecans chopped
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 6 cloves garlic crushed
  • 2 bunches mustard greens trimmed and chopped
  • ½ teaspoon unrefined sea salt
  • cups extra virgin olive oil


  1. Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. You can also use sprouted or roasted nuts and seeds.

  2. Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.
  3. Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. 

  4. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.