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Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads. Choose a good quality, extra virgin olive oil (get one here), that's rich in antioxidants which can add to the complexity of flavors achieved in this spicy pesto.
Ingredients
1/2 cup chopped pecans
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
6 cloves garlic (crushed)
2 bunches mustard greens (trimmed and chopped)
1/2 teaspoon unrefined sea salt
1 1/2 cups extra virgin olive oil
1/2 cup chopped pecans
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
6 cloves garlic (crushed)
2 bunches mustard greens (trimmed and chopped)
1/2 teaspoon unrefined sea salt
1 1/2 cups extra virgin olive oil
Instructions
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. If you're in a bind, you can substitute sprouted or roasted nuts and seeds.
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. If you're in a bind, you can substitute 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.
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