Mustard Green and Roasted Garlic Pesto with Pecorino-Romano Cheese

Prep Time:
15 mins
Total Time:
1 hrs 15 mins
1 cup

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


  • 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


  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.

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.


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.

Related Articles