Monday, January 14, 2013

Mustard Greens Pesto Recipe

Our CSA had a big leafy bunch of Mustard Greens the other week.  I looked around for a recipe that didn't involve the usual sauteing or wilting.  When I came across the idea to make a pesto out of them I decided it was worth a shot.  Especially since I could use my new food processor.

I used sunflower seeds instead of pine nuts because I didn't want to risk wasting precious pine nuts on something that might end up in the garbage can.  Those suckers are expensive!  However, I'm glad I used sunflower seeds because they add a lovely light nutty flavor that we all enjoyed.

The best part about this recipe is that my kids loved it.  I'm serious.  The 5 year old said it was "yummy mom" and the baby ate it straight off a spoon!  Amazing.  The greens weren't at all bitter or peppery.

Mustard Greens Pesto
1/2 cup dry roasted (and salted) sunflower seeds
1 bunch Mustard Greens (leaves only)
1/8 - 1/4 cup olive oil
salt & seasoning (to taste)
1-2 garlic cloves

1. Cut off the leaves from the Mustard Greens stems.  Wash and set aside.  Boil water in a pot and add the greens for about 60 seconds in the boiling water to wilt them.  Remove, drain and place aside to cool slightly.
2. Put the sunflower seeds in a food processor and pulse for a few seconds.
3. Combine the rest of the ingredients and process until the consistency you prefer.  Add additional olive oil, salt and garlic to taste.

Ta-da!  Less oil is perfect if you're going to use it as a spread on bread or crackers. More oil is better to use with pasta.


  1. Sounds great, Anne! I've made pesto many times before. It freezes quite well for future uses. Don't ya love the food processor? I miss mine from Russia terribly. -WL

    1. I do love it! What other veggies have you made pesto out of? I will have to remember to freeze it if I have too much. Thank you sis! :)