Mustard Green And Roasted Garlic Pesto With Pecorino-Romano Cheese

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2 medium heads garlic

1 1/4 ounces almonds, toasted and roughly chopped (1/4 cup)

3 tablespoons extra-virgin olive oil

1 ounce Pecorino-Romano cheese, grated (1/3 cup)

1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)

Coarse salt and freshly ground pepper

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