Mustard Green And Roasted Garlic Pesto With Pecorino Romano Cheese Recipes

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MUSTARD GREEN AND ROASTED GARLIC PESTO WITH PECORINO-ROMANO CHEESE



Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese image

This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Makes 1 cup

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 35 g, Cholesterol 2 g, Fat 3 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 36 g

MUSTARD GREENS PESTO



Mustard Greens Pesto image

Make and share this Mustard Greens Pesto recipe from Food.com.

Provided by ksenko

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

6 garlic cloves
1 cup walnuts
2 cups packed fresh mustard greens, washed & dried
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil

Steps:

  • Place garlic in food processor and mince. Add walnuts and process until finely ground.
  • Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
  • Drizzle in olive oil while processing until smooth.

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