We had an abundance of mustard greens this year and decided to make mustard green pesto. It came out great. 4 cups finely (food processor) chopped mustard greens 1/4 cup finely chopped nuts (I use either cashews, pecans, almonds or a combo of all three) 1Tbs lemon juice 1/4 cup minced onion 1/4 cup parmesean cheese. 1/2 cup Olive oil Mix all together and place in sterilized jars. Freeze. Note: I tried to "Can" this but because of the oil did not seal properly. I prefer freezing because to pressure can you end up cooking it and it tastes different. This is good in omelets, grits, noodles, chicken, as a spread on crackers and mixed with cream cheese for a dip. P.S.the picture shows a lot of jars. That's because I multiplied the recipe by 5 Moderator Note: added photo to post
Can the nuts be left out of your recipe Tricilyn? I have a couple of people I know who are allergic to nuts but love pesto.
Are they allergic to all nuts ? I wonder if adding a couple of spoons of wheat germ would give a nutty flavor without the actual nuts being used ? Been so long I forget what it tastes like but they say it tastes nutty.
Yes you can leave out nuts. Toast some steel cut oats for a nutty flavor. Donna any of the types of greens you mentioned will work. arugula will give it a nice smoky flavor. Mustards have a spicy flavor. They seem to be enhanced buy the ingredients you put in. I would be hesitant to use college because they are such a tough leaf. Although I'm not above trying it. Lol.
actually Pinenuts are good in pesto. I just have a busier access to other kinds of nuts.use what you have available.
Now why didn't I think of pinenuts? :-? I'll use them when I make up your pesto recipe. Thanks again.
