This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
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. Pesto can be refrigerated up to 3 days.
Not only do almonds add taste and body to this pesto, but they're also rich in calcium, vitamin E, and heart-healthy fats.
Pesto with Pasta: Toss with whole-wheat linguine (one tablespoon pesto per ounce pasta).
Pesto on Chicken: Spoon atop grilled chicken breasts, about one tablespoon per breast.
Pesto on Bread: Spread on toasted slices of whole wheat for quick crostini.