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Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
2 medium heads garlic
1 1/4 ounces almonds, toasted and roughly chopped (1/4 cup)
3 tablespoons extra-virgin olive oil
1 ounce Pecorino-Romano cheese, grated (1/3 cup)
1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)
Coarse salt and freshly ground pepper
Cook's Notes
Not only do almonds add taste and body to this pesto, but they’re also rich in calcium, vitamin E, and heart-healthy fats.
Variations
Pesto with Pasta: Toss with whole-wheat linguine (one tablespoon pesto per ounce pasta).
Variations
Pesto on Chicken: Spoon atop grilled chicken breasts, about one tablespoon per breast.
Variations
Pesto on Bread: Spread on toasted slices of whole wheat for quick crostini.
Gallery
Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 cup
Gallery
Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 cup
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 1 cup
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 2 medium heads garlic
- 1 1/4 ounces almonds, toasted and roughly chopped (1/4 cup)
- 3 tablespoons extra-virgin olive oil
- 1 ounce Pecorino-Romano cheese, grated (1/3 cup)
- 1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)
- Coarse salt and freshly ground pepper
Directions
Preheat oven to 375 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.
Pulse garlic, almonds, oil, cheese, mustard greens, 1/4 teaspoon salt, pepper to taste, and 2 tablespoons water in a food processor until a thick paste forms. Pesto can be refrigerated up to 3 days.
Cook's Notes
Not only do almonds add taste and body to this pesto, but they’re also rich in calcium, vitamin E, and heart-healthy fats.
Variations
Pesto with Pasta: Toss with whole-wheat linguine (one tablespoon pesto per ounce pasta).
Variations
Pesto on Chicken: Spoon atop grilled chicken breasts, about one tablespoon per breast.
Variations
Pesto on Bread: Spread on toasted slices of whole wheat for quick crostini.
Cook’s Notes
Not only do almonds add taste and body to this pesto, but they’re also rich in calcium, vitamin E, and heart-healthy fats.
Variations
Pesto with Pasta: Toss with whole-wheat linguine (one tablespoon pesto per ounce pasta).
Pesto on Chicken: Spoon atop grilled chicken breasts, about one tablespoon per breast.
Pesto on Bread: Spread on toasted slices of whole wheat for quick crostini.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
