Wild Mustard Greens Pesto

foraging in New Jersey

Wild mustard greens have been popping up here in New Jersey over the last couple of days.  I had been on the look-out for them as they tend to appear in the blink of an eye; after the forsythia blooms, but before the oaks and the maples are in full bud. They grow all over the world, as long as the temperature is below about 75 degrees F., even in the North Pole.  Mustard greens have a spicy, rather bitter taste. Both the leaves and the flowers will add zest to a green salad. If I were to outline all the health benefits that I read about online, from improving bone health to preventing some cancers, I would sound like a snake-oil salesman, so I would suggest checking into that for yourself.  Apparently, there is something restorative about the greens that first come up out of the earth, something akin to a spring tonic. 

When we first discovered these wild greens a couple years ago we turned it into pesto and served it on top of halibut. Naturally, just like a basil pesto, it pairs well with pasta.  You can add a tablespoon to your vinaigrette or use it in place of mayo on a sandwich. If you don’t plan on using your greens immediately after picking, you can wrap them in a damp paper towel, place in a plastic bag, and store in the fridge for a couple of days.

Ingredients

2 cups mustard greens, tightly packed

1/3 cup walnuts

2 cloves garlic

1/2 cup olive oil

1/2 cup pecorino romano, grated

Directions

Place mustard green leaves, walnuts, and garlic in a food processor and process until the mixture is finely minced. With the machine running slowly add the oil until the mixture is smooth. Remove from the food processor, place pesto in a bowl, and mix in the cheese.  Serve immediately or refrigerate.  The pesto can also be frozen.

With all this talk of greens, I will mention that I have an upcoming exhibit of landscapes at the Arts Council of Princeton, 102 Witherspoon Street, Princeton, N.J. that opens on April the 30th and runs through May 27th.