Mustard Green and Roasted Garlic Pesto with Pecorino Romano Cheese

Martha Stewart Living, 2012


Makes 1 cup

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

Prep Time  15 minutes/Total Time  1 hour 15 minutesYield

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.

My Note: This is so good! I used beet greens instead of mustard greens. Broccoli, kale, cauliflower would also work. Walnuts or pine nuts would also work. So many variations!


MXF