Leafy mustard greens have a peppery taste and add a lovely dimension to this Mustard Greens Pesto recipe. If you are not able to find them, substitute with either radish greens or arugula. Click this link to read more about: Mustard Greens.
Pestos are a great way to stretch your beautiful summer greens. Frozen in to ice cubes each cube is a perfect portion.
- 1 bunch Red Mustard Greens, rinsed thoroughly and rough stalks removed (about 4 cups packed)
- 1 cup of Marcona almonds
- 1 large clove of garlic, roughly chopped
- ½ teaspoon kosher salt, more to taste
- ½ teaspoon freshly ground black pepper
- Extra virgin olive oil, about 1 cup
- 2 tablespoons of grated Parmesan cheese, more for garnish
- Your favorite curly shaped pasta
- Bring a pot of salted water to boil. Add the greens and blanch for 30 seconds. Remove to a strainer and cool under cold water. Gently squeeze the water into a cup and reserve. Roughly chop them. You should have about ¾ cup of greens.
- Bring the water back to a boil and add the pasta, cooking to al dente. (Using the blanching water will impart some of the flavor of the greens into your pasta.)
- Place the almonds, garlic, salt and pepper in a food processor and run for 30 seconds to break everything up. Add the greens and process for 1 minute more.
- With the processor running slowly drizzle in the olive oil and let it run until the pesto comes together. If the pesto is too thick add a little of the reserved water to thin it out.
- At this point you can freeze the pesto for future use. If using right away, add the Parmesan and combine. Taste for seasoning.
- When the pasta is al dente, drain it, reserving a cup of the hot liquid.
- Place pasta in a bowl and add enough pesto to thoroughly coat the pasta. Use the pasta liquid to loosen up the pesto and make it creamy. Garnish with grated Parmesan and serve!
Marconas can be substituted with slivered blanched almonds. Increase the salt to ¾ teaspoon.