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Recipe: Mustard Greens & Pecan Pesto

Serves: 8
Source: The Washington Post


Kosher salt
1 pound mustard greens, washed, tough stems discarded, coarsely chopped
1/2 cup pecan halves, toasted (see headnote and NOTE)
2 cloves garlic, minced
1/2 cup extra-virgin olive oil


1) Bring a large pot of water to a boil and salt it generously. Add the greens and cook for 1 minute, just until bright green and tender. Drain the greens in a colander and let cool to room temperature (or rinse with cool water to speed things along). Squeeze the greens with your hands to remove excess water.
2) Place in a food processor with the pecans and garlic. Pulse until finely chopped, then add the oil and a teaspoon of the salt; pulse until thoroughly incorporated.
NOTE: Toast the pecan halves in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.

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