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Mustard Greens Pesto with Walnuts and Raisins

  • 1/4 cup raisins
  • 1 Tbs. balsamic or sherry vinegar
  • 1 bunch mustard greens
  • 1 garlic clove, sliced
  • 1/2 cup toasted nuts
  • 3 Tbs. boiling water
  • 6 Tbs. olive oil

Combine raisins, vinegar and 1 Tbs. water in a pan and bring to boil. Cover, turn off heat, and set aside.

Remove mustard leaves from stalks. Combine leaves, garlic, half the nuts and salt in a food processor. Drip boiling water over the mixture and immediatley mix/pulse again. Add oil and mix.

Serve with pasta, topped with remaining chopped nuts and plumped raisins.

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