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Pecan + Mustard Green Pesto

pecan mustard pesto


Makes about 1 cup

  • 1/3 cup pecans
  • 2 garlic cloves, peeled
  • A few big handfuls of mustard greens (or spinach)
  • 1/2 cup freshly grated parmigiano-reggiano 
  • juice of 1/2 a lemon
  • extra virgin olive oil
  • pinch of sea salt
  1. Lightly toast pecans in a skillet over medium heat, just until fragrant and warmed.
  2. Add pecans to a food processor, and with the machine running, drop the garlic cloves through the feeder chute to mince them. 
  3. Turn off the machine and scrape down the sides of the bowl, then add in the mustard greens (or whichever green you prefer) and process until fully minced.
  4. Turn off the machine and scrape down the sides again, then add in the parm-regg and lemon juice. Process again, and with the machine running, drizzle olive oil through the feeder chute until pesto reaches desired consistency.
  5. Season to taste with sea salt.

pecan mustard pesto

Recipe by Katy Allen of @savoringtheflavoring