Mustard Green-Lime Pesto (dairy-free, vegan)

Ali Segersten Jul 03, 2014

If you've been shopping at your local Farmer's Market lately you might have noticed some beautiful purplish-green leafy vegetables for sale called mustard greens. My bet is that you've also wondered what you could do with them if you were to purchase them! Mustard greens are spicy and slightly bitter. I like to add them to soups and stir-fries. They are part of the lovely cruciferous vegetable family—the types of vegetables we highly recommend getting into your diet everyday in order to boost your body's own detoxification abilities. Read more about that in this post.

I grow mustard greens in my garden, and this summer I've had more than we can eat! I pondered for a week or so how I could preserve them, other than lacto-fermentation (as in a mustard green kim chi), and came up with this pesto recipe (which can be frozen). While I was figuring out how to preserve them, they began to bolt. This means that they send up flowers so the plant can bear seeds. When a plant bolts, the greens start to become bitter. I did not want to waste them so I used them anyway. I would suggest looking for tender young mustard greens to use in this raw pesto recipe, though it's still delicious if your greens have begun to bolt!

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I have something growing in my garden this year that is new to me. It is called mustard spinach. I am still trying to figure out what to use it for. So far I have been eating it raw in salads but I was wondering if you thought this recipe might work for it. Are you familiar with this do you have any other ideas of how it could be used?

This sounds wonderful. I was wondering if it could be cultured, adding whey or cauldwells or more salt? I made something similar with mint and almonds, and keeps for a long time cultured. Meriah

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