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
- 1½ cups extra virgin olive oil
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.
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.
Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste.
Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.