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Mustard greens and spinach pesto

It’s springtime in Ohio and, sure enough, the colors in our Yellow Bird boxes are changing. The types and variety of local produce we are enjoying is impressive. The funny thing here is that I follow a guy on You Tube who is a hiker/kayaker who owns a farm. He kind of put just going to a local farm for groceries in my head in the first place. While we are lucky to have an innovative service here that sources out and delivers this stuff for us, it’s just as easy to simply Google local farms and see what you come up with. Shifting 50% of our shopping away from Kroger has been well worth the time.

Anyway, we got Mustard greens, which I have never tasted before,, spinach and oat cheese recently along with some ramps, which have heard about but also never had the chance to try. I made a pesto out of the spinach and mustard greens which is out of this world good. One afternoon I paired that on toasts with a local goat cheese and it was nothing short of something out of a movie where people were wolfing food down as quick as possible. The next night we boiled up some orecchiette, sauteed the ramps in olive oil, broiled a chicken breast and then tossed everything together with a 1/3 of a cup of the pesto. It was also superb.

Here’s the recipe I adapted from this source for the pesto.

Add pine nuts to a food processor and pulse until they start to break down. Add the rest of the dry ingredients (spinach, mustard greens, cheese and salt) and process until combined, about a minute or two, stopping to scrape down the sides as needed. The mixture should resemble a paste. Add the olive oil and the lemon juice, processing again until ingredients are incorporated and mixture is smooth.
Let sit for at least 30 minutes, allowing the flavors to meld.

1/2 cup Pine Nuts
1 3/4 cup Spinach
1 big bunch of mustard greens
1/3 cup Parmesan Cheese
1/4 tsp. Salt
1/3 cup Olive Oil
1/2 Lemon, the juice of

Mustard green and spinach pesto
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