Mustard Green Pesto

My garden is booming right now.

May and June are some of the busiest months when it comes to my outdoor plants. My moon flowers are taking over the back flower gardens. My knockout rose bushes are blooming in record numbers. And my little vegetable garden continues to produce.

I’ve found that I’m really good at growing leafy vegetables. They’re so easy and extremely low maintenance. I have a self-watering garden box, too, so it makes it even easier to grow them.

The only problem, though, is I’m the only one in my family that will eat the greens I’m growing (chard and mustard greens). Now I have an OVER abundance of the leafy green veg.

I’ve found a few recipes to use up bulk mustard greens. This is one of those recipes. When in doubt, make a pesto. That’s a saying I want engraved on kitchen wall.

This is obviously not your traditional pesto. There is no basil in it. The mustard greens take the place of that. The pesto is still packed full of flavor and goes great on sandwiches, pasta, and in salads.

I highly recommend using pecans in your pesto, but if they’re too expensive for you or you don’t like them, you can easily substitute them for walnuts.

Enjoy!