from Dishing Up The Dirt
Roasted Garlic Mustard Green (spicy salad mix) Pesto
2 medium heads of garlic
1/4 cup almonds, lightly toasted in a dry skillet until golden brown
1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
2 Tablespoons fresh lemon juice
1/4 cup extra virgin olive oil + additional to thin if necessary
salt + pepper to taste
Crispy Chickpeas & Capers
1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry
1/4 cup capers, drained and patted dry
2 cloves of garlic, chopped
1/2 teaspoon ground coriander
pinch of salt + pepper
3 Tablespoons olive oil
Potatoes
1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
2 Tablespoons olive oil
salt + pepper
Parmesan cheese for serving
Preparation
Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.