Mustard Green And Roasted Garlic Pesto With Pecorino Romano Cheese Recipes
MUSTARD GREEN AND ROASTED GARLIC PESTO WITH PECORINO-ROMANO CHEESE
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.
- Pulse garlic, almonds, oil, cheese, mustard greens, 1/4 teaspoon salt, pepper to taste, and 2 tablespoons water in a food processor until a thick paste forms. Pesto can be refrigerated up to 3 days.
Nutrition Facts : Calories 35 g, Cholesterol 2 g, Fat 3 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 36 g
PECORINO ROMANO MASHED POTATOES
Steps:
- In a large mixing bowl, mash together the potatoes, butter, Romano cheese, milk and nutmeg.
GARLIC BREAD WITH PECORINO ROMANO BUTTER
Categories Bread Cheese Garlic Side Bake Back to School Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 5
Steps:
- Mix butter, cheese, parsley and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 500°F. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes.
- Cut bread crosswise into 2-inch-wide pieces. Serve immediately.
WILTED MUSTARD-GREEN PASTA
For variety, try adding black olives or roasted red peppers to this dish.
Yield Serves 4 as a main course or 6 as a first course
Number Of Ingredients 5
Steps:
- Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
- Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
- Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.
MUSTARD GREENS PESTO
Make and share this Mustard Greens Pesto recipe from Food.com.
Provided by ksenko
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place garlic in food processor and mince. Add walnuts and process until finely ground.
- Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
- Drizzle in olive oil while processing until smooth.
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