Mustard Green Pesto | BeFit Body&Mind Yoga & Aromatherapy

Ingredients

1 1/2 cups raw cashews, soaked and drained
3 to 4 garlic cloves, peeled
1 tsp sea salt
4 to 6 TBSP freshly squeezed lime juice
8 cups packed fresh mustard greens

Instructions

Place the cashews into a food processor fitted with the “s” blade and process until finely ground. Then add the garlic, salt, lime juice, and mustard greens. Pulse and process until combined. You may need to stop the machine and push down the greens, and then process again.

This can be stored in a glass container in the refrigerator for up to a week. You can also freeze it in ice cube trays, and then place into a container in your freezer for longer storage.

OR
Alternatively you can make this as a traditional pesto using one bunch of mustard greens, substitute 1/2 cup macadamia or pine nuts for the cashews, and add in pecorino or parmesan cheese and blend.

Notes:

I like to dollop it onto some sort of curry soup like red lentil dahl, over pasta or spread it over baked, wild salmon as it comes out of the oven….or just eat it by the spoonful to liven up your day!

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