Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!
1 bunch mustard greens, trimmed and chopped
½ cup chopped pecans
¼ cup pumpkin seeds
¼ cup sunflower seeds
6 cloves garlic, crushed
½ teaspoon sea salt
1½ cups extra virgin olive oil
1. Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. (If you’re short on time, you can substitute roasted nuts and seeds.)
2. Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.
3. Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.