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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:
  • Total Time:
  • Yield: Makes 1 cup

Source: Martha Stewart Living, April 2012


  • 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


  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. 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. Pesto can be refrigerated up to 3 days.


Pesto with Pasta: Toss with whole-wheat linguine (one tablespoon pesto per ounce pasta).

Cook's Notes

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

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