This is a light and healthy pesto sauce from an easy to grow mustard greens which makes a great green meal for St. Patrick's Day.
For this recipe you will need:
one chump of Green Streaks mustard greens
1 cup of olive oil
pinch of salt
This recipe can be adjusted for whatever greens you have available in your garden. I have used Red Giant mustard greens, spinach, or arugula also. Green Streaks mustard gives a light and tangy taste to the pesto.
Step 1: Harvesting your Produce
Go out to your garden and harvest the mustard greens and young mustard that you need for this recipe. Alternatively, go to a store and buy the ingredients.
Step 2: Clean and Chop the Garlic
Next, clean and chop the garlic. Since this is prepared in a blender how you chop the garlic is not important, I just chop it enough that it fits easily in the bottom of the blender.
Since it is St. Patrick's Day, I naturally choose to use my green knife for this job.
Step 3: Chop the Walnuts
Roughly chop a few walnuts, I added about one cup of walnuts to this recipe.
Step 4: Add all ingredients except greens to the blender
Add the garlic, walnuts, and oil to the bottom of the blender. Adding these first makes the blender go more smoothly, especially with a green as thick as this type of mustard green.
Step 5: Clean and prepare greens
Cut the base off of the mustard greens. You can use most of the stems in the pesto. Also be sure to carefully wash your greens and remove any yellowed leaves or other debris that may have fallen into the plant while it was growing.
There is nothing worse than gritty pesto caused by a bit of soil left on the greens!
Step 6: Add the greens to the blender
Now add your greens to the blender. I cram as much as will fit in my blender at a time. If you have more than one blender jar of greens, they will compress as you blend and you can open the blender and add more.