Spicy, crunchy mustard greens. Most people pass on this delicious leafy green. DON”T it’s flavorful dn healthy! The lovely greens have actually more vitamin A, carotenes, vitamin K, and flavonoid anti-oxidants than some of commonly consumed fruits and vegetables. TRUTH! Paired with arugula this pesto makes for a very spicy and tasty treat. This particular pesto is delicious with roasted vegetables, as a sandwich spread or converted into a sauce for pasta.
I know your thinking “dang, Mark sure does like pesto’s!” You would be correct with this assumption. I think they are super versatile and last a couple days in the fridgy. I’m sure this has all been said on previous posts dealing with pesto but hey….I like to be thorough!
In this particular recipe I spread this pesto on roasted squash and eggplant. This makes for a very EASY and very TASTY appetizer. Your friends will call you a genius! Bon appetite!
Mustard Green & Arugula Pesto
1 bunch mustard greens, most of the stems removed and chopped roughly (2 cups)
1/2 bunch of arugula, most of the stems removed and roughly chopped (1 cup)
3 garlic cloves, minced
1/3 cup of roasted cashews
1 Tbsp ground coriander
1/4 cup Parmesan cheese
2/3 cup of oil or until desired consistency.
S & P
Lightly saute mustard greens until bright then shock in an ice-water bath.
When cool add mustard greens, and the rest of the ingredients except the oil in a food processor and pulse till mixed. Then slowly add oil until smooth.
Done, easy peezy!