Spicy Mustard Green Pesto Recipe
Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads.
Servings: 1.5 cups
Calories: 141kcal
Equipment
- food processor
Ingredients
- ¼ cup chopped pecans
- ¼ cup pumpkin seeds
- 6 cloves garlic (crushed)
- 1 cup chopped mustard greens
- ½ cups chopped flat-leaf parsley
- ½ teaspoon fine sea salt
- 1 cups extra virgin olive oil
- ½ medium lemon
Instructions
- Toss the pecans and pumpkin seeds into your food processor with garlic, mustard greens, parsley, and salt. Pulse until uniformly chopped and well combined.
- Process on high speed while slowly drizzling the olive oil and lemon juice into the food processor until you've used it all. Transfer the pesto to a small bowl and enjoy right away, or store in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 141kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Sodium: 75mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 266IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.4mg
