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Mustard Greens Pepita Pesto {Vegan, Nut-Free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: About 1-1/2 cups 1x
  • Diet: Vegan


Spicy, citrusy, mustard greens-pepita pesto, the perfect midwinter sauce for pasta, or as a spread or dip. The ingredients also make it an ideal exercise recovery food!


  • 1 medium lemon
  • 1 large bunch mustard greens, ends trimmed off, then coarsely chopped
  • 1/2 cup pepitas (green pumpkin seeds)
  • 1 clove garlic, peeled
  • 1/4 teaspoon fine sea salt (more or less to taste)
  • 1/4 teaspoon freshly cracked black pepper
  • 2/3 cup extra-virgin olive oil


  1. Grate 2 teaspoons lemon zest from the lemon. Cut in half and squeeze out 1-1/2 tablespoons juice.
  2. In a large food processor, process the mustard greens, pepitas and garlic, using on/off pulses, until finely chopped. Add the lemon zest, lemon juice, salt and pepper.
  3. With the motor running, slowly pour in the olive oil, stopping to scrape the sides of bowl once or twice.
  4. Serve with pasta, as a spread, or as a dip.


Storage: Store the pesto in an airtight container in the refrigerator for up to 1 month or freezer for up to 6 months.

  • Category: Sauce
  • Method: Blender
  • Cuisine: American


  • Serving Size: 1 tablespoon
  • Calories: 70
  • Sugar: 0.1 g
  • Sodium: 35 mg
  • Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 0.6 g
  • Fiber: 0.5 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

Keywords: mustard greens, pepitas, no cheese, vegan, vegan pesto, mustard greens pesto, nut-free, nut-free pesto, dairy-free

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