Best Mustard Green And Roasted Garlic Pesto With Pecorino Romano Cheese Recipes

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

Provided by Martha Stewart

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 image

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.