FORAGED GARLIC MUSTARD MAKES A DELICIOUS PESTO.
Garlic mustard (Alliaria petiolata) is an invasive herb most likely in your yard, a local park, or pretty much anywhere plants can grow. Likely brought to North America for medicinal and food purposes, today it is only known as a weed; however, the pungent herb is definitely edible and we like to make an early spring pesto from it. Garlic mustard can be substituted for basil in your favorite recipe. See our pesto recipe below…
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Ingredients
- 6 cups Garlic mustard leaves and tender stems, washed and blot dried
- 3 ounces (85 g) (approximately ¾ cup) Pecorino cheese, grated
- 1/2 cup Hulled sunflower seeds
- 1 clove garlic
- 1 teaspoon Fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon Red chili flakes
- 1/4 cup olive oil
Ingredients
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Instructions
- Add all ingredients except olive oil to a food processor and pulse until roughly chopped. With the blade running drizzle the olive oil into the mixture and blend until smooth. The pesto is now ready to be served with pasta or as a spread for crackers or crudité. Pesto freezes well but omit the cheese and add after defrosting.
Delicious. I saw your post last week and this morning in the rain noticed all the garlic mustard popping up like crazy, so I went for it. The sunflower seed instaed of nuts is genius!
Hi Diane – So glad you got to try the recipe. It’s so delicious and tastes like summer. Be well. Shawn xox
Delicious! We used half the salt and loved it.