Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese

Name: Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese
Prep time: 15 min
Total time: 75 min
Ingredients: 2 medium heads garlic; 1.25 ounces almonds, toasted and roughly chopped (¼ cup); 3 tablespoons extra-virgin olive oil; 1 ounce Pecorino-Romano cheese, grated (⅓ cup); 0.5 large bunch mustard greens, stems discarded, roughly chopped (4 cups); Coarse salt and freshly ground pepper

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

1 hrs 15 mins

Yield:

1 cup

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

Ingredients

2 medium heads garlic
1 ¼ ounces almonds, toasted and roughly chopped (¼ cup)
3 tablespoons extra-virgin olive oil
1 ounce Pecorino-Romano cheese, grated (⅓ cup)
½ large bunch mustard greens, stems discarded, roughly chopped (4 cups)
Coarse salt and freshly ground pepper

Directions

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.