Mustard greens makes for a spicier and peppery pesto than basil. Feel free to substitute basil or even spinach for a milder pesto.
Makes about 1 cup of pesto
1 bunch of mustard greens
1/4 cup raw pumpkin seeds (also called pepitas)
1/4 cup raw sunflower seeds
1/2 cup of raw pecans or raw walnuts
3-6 cloves of garlic (depends on how big the cloves are and how garlicky your taste can handle)
Good quality extra virgin olive oil (a buttery one, not too peppery since the mustard greens are very peppery)
- Add all of the nuts & seeds to a glass or stainless-steel bowl and cover with warm filtered water about 2 inches above the contents of the bowl.
- Soak nuts and seeds for 4-6 hours. (Soaking helps to remove the phytic acid that naturally occurs in nuts and seeds making them more digestible and nutritious. Check this out: Benefits of soaking nuts and seeds)
- Thoroughly clean mustard green leaves and dry off leaves.
- Tear leaves into bite size pieces and set aside in a bowl.
- Add drained nuts, seeds and garlic to food processor and pulse until combined.
- Add 2 cups of tightly packed mustard greens to food processor and pulse until combined.
- Add a pinch or two of sea salt and a couple of turns of ground pepper.
- While food processor is running, add olive oil and process until a creamy paste forms. You may need to stop the processor and scrape down the sides.
- Use immediately or store in a jar with a lid and add a layer of olive oil to the top of jar. The pesto will keep for a couple of weeks if you keep covered with olive oil.
- Another way to preserve pesto is to freeze in an ice cube tray and pop out cubes once solid. Store in a freezer bag and thaw cubes as needed. Great to add to soups, quinoa, rice, whatever!
(Adapted from original www.nourishedkitchen.com recipe)