Mustard Green & Arugula Pesto on Roasted Eggplant and Squash

Roasted Eggplant with pesto

 

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!

Roasted Eggplant with pesto 2Roasted Eggplant with pesto 4

 

 

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

Preparation:

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!
Enjoy
-Mark

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