Mizuna is a tender Japanese green with a very subtle mustard flavor. This simple twist on classic pesto gives it a punch of flavor.
Recipe type: Main
Serves: About 1½ Cups
- 2 Cups Mizuna leaves
- 1-2 Garlic clove, depending on size and how much you like garlic
- ¼ Cup Pistachio nuts
- ½ Cup Extra virgin olive oil
- ½ Cup Grated parmesan cheese, optional
- Salt & Pepper to taste
- Put all ingredients into a food processor and let it whorl. I like mine a little coarse, but you can take it all the way to paste.
- This is great cold or warm. You can certainly toss it with your favorite pasta, but it also makes a great dressing for potato or pasta salad and goes great with tuna.
- To change things up, you could mix in spinach or arugula. Or use sunflower or pumpkin seeds instead of the pine nuts.
- Freezes well, in case you have an abundance of mizuna to harvest. If you want to freeze your pesto in an ice cube tray, so you can use whatever size portion you need, drizzle the tops of each cube with olive oil before freezing, to help prevent browning from oxidation.
- Stays fresh tasting for about 3 months, when frozen.
- Last in the refrigerator for about 1 week.