Mustard Greens Pesto

While fresh basil often steals the limelight in the summer months, many seasonal greens can work beautifully in a pesto.
Mustard greens make for a delightful pesto to top roasted veggies, toss with pasta, use as a pizza base, mix with Greek yogurt or cream cheese as a dip or spread, or enjoyed on bread or crackers. You can get creative with nut and seed combinations for pesto as long as you stick to the same ratios. While hard cheeses such as Parmesan and Romano would be a welcome addition to this pesto for some, we are sharing a vegan version with you today. Feel free to add a handful of cheese or nutritional yeast to your pesto if you so desire. Stay warm and nosh on this season!
The inspiration for this recipe was taken from: https://nourishedkitchen.com/spicy-mustard-green-pesto/
Serves: 4
Prep Time: 10 minutes
Cook Time:
Ready In:
  • 1/2 c pistachios, or nuts/seeds of your choice - salted and unsalted both work, adjust the sea salt as needed
  • 3 cloves raw garlic
  • 1 bunch (0.5lb) mustard greens
  • 1/2 tsp sea salt, to taste
  • 3/4 c extra virgin olive oil
  1. Place pistachios and garlic into your food processor and pulse until combined.
  2. Toss in mustard greens and pulse for a few seconds.
  3. Turn the food processor on and slowly drizzle olive oil into the nuts and greens until it forms a smooth and uniform paste.
  4. Give your pesto a taste and add salt to suit your palate.
  5. Either serve immediately or transfer to mason jars and refrigerate for up to a month.