Surprisingly good on almost anything. I thought it would overpower lettuces, but it doesn’t. It’s also good over grains, potatoes, pasta, on bread…This is not a pesto per se, though you could use less oil and make it into one.
up to 1 c extra-virgin olive oil
8 – 10 cups (or so) mustard greens, washed, stemmed, and roughly chopped
2 – 4 T white wine or rice vinegar (herbed vinegar is good, too)
water or vegetable broth, if necessary
salt and pepper, to taste
1. Put about a quarter cup of the olive oil in a blender, then add a few cups of the mustard greens. Whizz until finely chopped. Continue with the oil/mustard greens combination until all the mustard greens are used. Add the vinegar. Whizz again. If the consistency is quite thick, and you’ve used up all the olive oil, add some water or stock to thin it some. Add salt and pepper, and whirl again. Taste for seasonings.