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Challenged by my CSA: Mustard Green Pesto


By Austin Farm to Table (Visit website)



As much as I love going to the farmers market each week, I have really appreciated being a member of Farmhouse Delivery, a local service that delivers produce to your doorstep.  The arrival of the crate every two weeks gives me a little breathing room if I can't make it to the market and ensures that my produce drawers are always full.



But sometimes, as I unpack the crate, I can't help but mutter under my breath, "what on earth am I going to do with this?"  I felt this way a few weeks ago as I turned over a beautiful bunch of mustard greens in my hands.  I'll eat mustard greens, but I don't love them.   Hmmm.  Mustard greens.



I decided to try making pesto - after all it's a flavorful green with a little spice that would combine well with a rich cheese and nuts.



A full bunch of mustard greens made about 8 servings of pesto.   I used some of the the sauce for dinner and froze the unused portions of pesto in ziploc bags so that I have a delicious sauce whenever I need it. 



The next time you find something in your CSA box that makes you pause, don't give up  - get creative.



Mustard Green Pesto





Mustard Green Pesto
3/4 cup extra virgin olive oil
4 tablespoons pecans
1 clove garlic, peeled
1/2 cup grated Parmesan
1 bunch of mustard greens, rinsed and chopped
salt


Combine 1/2 cup of olive oil, pecans and garlic in a food processor and blend until smooth, scraping the sides of the bowl as necessary.  Add the parmesan and blend.  Alternately add a handful of the mustard greens with a portion of the remaining 1/4 cup of olive oil and continue to combine until smooth.  Add more olive oil as desired to create a thinner mixture.  Add salt to taste.


You can freeze any leftovers in small freezer bags or in ice cube trays.


I served the pesto with a whole wheat pasta that I bought at the Elmwood-Bidwell farmers market in Buffalo and sauteed mushrooms.  The spicy pesto brought out the nutty flavor of the whole wheat pasta and the paired well with the richness of the mushrooms.






Mustard Green Pesto with Whole Wheat Linguine & Sauteed Mushrooms


I will never shun my mustard greens again!



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