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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Variations

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

Variations

Pesto on Chicken: Spoon atop grilled chicken breasts, about one tablespoon per breast.

Variations

Pesto on Bread: Spread on toasted slices of whole wheat for quick crostini.

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