Recipe Mustard Green Pesto

[The Late Night Gourmet]

A pesto needs the following things: greens, nuts, cheese, and oil. Mustard greens are peppery, which adds a wonderful bite to the pesto. They are also stubborn from a texture standpoint: unlike more delicate greens, I had to chop them up before stuffing them in the food processor.

I also typically add garlic to my pesto; here, I used my stone ground mustard and a brown mustard instead. And. the cheese that frequently plays well with mustard is what I used here: Swiss cheese.

Instead of my usual olive oil, I used a teaspoon of oil from a bottle of anchovies, and canola oil for the remaining oil.

It all works, but it comes across as more of a Reuben sauce than a traditional pesto. NOTE: I first thought to ask of mustard greens qualified for the Challenge, and then I realized: it doesn't matter! I'm using mustard in the recipe.

Ingredients

2 cups mustard greens, chopped
1 tablespoon stone ground mustard
1 tablespoon brown mustard
1/3 cup almonds, chopped
1 tablespoon oil, or more for desired consistency
2 ounces Swiss cheese, grated
1/2 teaspoon salt, adjusted to taste

Directions

1. Pulse all but the cheese and salt in a food processor, scraping down the sides periodically with a spatula.

2. Check flavor of mixture; add more mustard if desired (don't laugh: you might want to!) Add cheese, and pulse, scraping down the sides periodically with a spatula. Add salt and oil as needed to achieve desired taste and consistency.

 

[Morning Glory]

Instead of my usual olive oil, I used a teaspoon of oil from a bottle of anchovies

Nice touch.

NOTE: I first thought to ask of mustard greens qualified for the Challenge, and then I realized: it doesn't matter! I'm using mustard in the recipe.

Well, I submitted Mustard Kale, Mushrooms & Crispy Bacon with Dijon Mustard Sauce. Although that also had mustard. But I would reckon they count anyway.

 

[rascal]

I make pesto in the summer when basil is plentiful. Wife and kids love it, me, not so.

Russ

 

[GadgetGuy]

I've never made it with mustard before.

 

[Morning Glory]

I make pesto in the summer when basil is plentiful. Wife and kids love it, me, not so.

Russ

That's interesting (that you don't much like pesto). Me neither - but I've found almost everyone else does.

 

[The Late Night Gourmet]

That's interesting (that you don't much like pesto). Me neither - but I've found almost everyone else does.

I think it's expected that pesto must be used on pasta. In that context, this is a different kind of pesto. It works really well on sandwiches. I actually did make pasta with sun dried tomatoes and chicken sausage, stirring the pesto in. I had to take a step back and reset my expectations for pasta, since it's unusual to have a mustard flavor in a pasta dish. Once I recalbrated myself. it was quite a terrific thing...something closer to a stroganoff.I will add pics when it's lunchtime.

 

[The Late Night Gourmet]

Here's the not-so-Italian pasta dish I'm enjoying now:

 

[rascal]

Snap, mg.

Russ

 

[TodayInTheKitchen]

Here's the not-so-Italian pasta dish I'm enjoying now:

View attachment 29479

The pesto looks so much better on noodles. ...At least I think so.