Step 1

Grate 2 teaspoons lemon zest from the lemon. Cut in half and squeeze out 1-1/2 tablespoons juice.

Step 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.

Step 3

With the motor running, slowly pour in the olive oil, stopping to scrape the sides of bowl once or twice.

Step 4

Serve with pasta, as a spread, or as a dip.