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Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese

This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.

  • prep: 15 mins
    total time: 1 hour 15 mins
  • yield: Makes 1 cup

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Ingredients

  • 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

Cook's Note

Not only do almonds add taste and body to this pesto, but they're also rich in calcium, vitamin E, and heart-healthy fats.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, April 2012

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