Mizuna Pesto

Mizuna Pesto

A quick food-processor pesto that puts mizuna’s mustardy bite to work with toasted nuts, lemon, garlic, and Parmesan. Spoon over toast, pasta, eggs, or grilled vegetables.

Ingredients

• 3 to 4 cups mizuna leaves and tender stems, washed and dried
• ⅔ cup nuts (walnuts, pine nuts, or almonds)
• ½ cup grated Parmesan
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 to 4 garlic cloves, peeled
• ⅔ cup olive oil
• Salt and black pepper, to taste

Method

1. Heat the oven to 350°F. Spread the nuts on a parchment-lined sheet and toast for about 5 minutes, until fragrant. Cool slightly.
2. Add the mizuna to a food processor and pulse until roughly chopped.
3. Add the toasted nuts, Parmesan, lemon juice, lemon zest, and garlic. Process until the mixture starts to come together.
4. With the processor running, stream in the olive oil until the pesto is smooth enough to spoon, scraping down the bowl as needed.
5. Season with salt and pepper. Taste and add more lemon or garlic if you want it brighter or sharper.
6. Use right away, or refrigerate in a jar with a thin film of olive oil on top for up to a week.