These mustard greens were planted last fall. I overwintered them by covering the hoops with Agribon, a frost fabric and 6 mil plastic. Yesterday I uncovered them and got the best Easter present ever!
Mustard Green Pesto
1/2 cup plus 1/3 cup olive
oil
1/4 cup pecans
2 garlic cloves, peeled,
quartered
2 tablespoons balsamic
vinegar
1/4 cup grated Parmesan
cheese
3 cups (loosely packed)
coarsely chopped mustard greens
How to:
Blend 1/2 cup oil, pecans, and garlic in processor until finely chopped. Add vinegar, then Parmesan; process to blend. Add mustard greens alternately with remaining 1/3 cup oil in 2 additions each; puree until almost smooth. Season pesto with salt and pepper. Transfer to small bowl. DO AHEAD Can be made 6 hours ahead. Cover; chill. Let stand at room temperature 1 hour before using.
How to:
Blend 1/2 cup oil, pecans, and garlic in processor until finely chopped. Add vinegar, then Parmesan; process to blend. Add mustard greens alternately with remaining 1/3 cup oil in 2 additions each; puree until almost smooth. Season pesto with salt and pepper. Transfer to small bowl. DO AHEAD Can be made 6 hours ahead. Cover; chill. Let stand at room temperature 1 hour before using.
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