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!
Tom calls this "wasabi pesto" because it gives a similar fiery feeling in the back of the throat and nose like wasabi does! Use it as a dip for sushi or sliced vegetables. I like to dollop it onto some sort of curry soup like red lentil dal, or creamy curried carrot soup. 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!
1 1/2 cups raw cashews
3 to 4 garlic cloves, peeled
1 teaspoon sea salt
4 to 6 tablespoons freshly squeezed lime juice
8 cups packed fresh mustard greens
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.
Store in a glass container in the refrigerator for up to a week. Freeze in ice cube trays, and then place into a container in your freezer for longer storage. Source: www.NourishingMeals.com
|Mustard greens growing in my garden.|
More Condiment Recipes:
Raw Cilantro-Lime Chutney
Fresh Papaya Salsa
Fresh Thai Green Curry Sauce
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