Pesto Spicy Red Mustard Green

By timbrehse

Try w/ various combos of nuts and seeds.

Ingredients

• 1/2 cup chopped pecans
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 6 cloves garlic
• 2 bunches red mustard greens
• 1/2 teaspoon sea salt
• 1 1/2 cups EVO

Details

Servings 3
Cooking time 5mins
Adapted from seeds.com

Preparation

Step 1

Place pecans, pumpkin and sunflower seeds on baking tray in a toaster or 350 deg oven.
(Shake to toast evenly colored - WATCH CLOSELY! - so they don't burn!)
Add nuts & seeds and garlic into a food processor.
Pulse until just combined.
Add mustard greens and salt and pulse for a few seconds.
Turn the food processor on and slowly drizzle olive oil in to form a smooth paste.
Serve immediately or
Transfer to mason jars, cap with additional olive oil and refrigerate for up to a month or
Transfer to a 1Gal Ziploc - spread out and flatten to a uniform depth - freeze