Wild Garlic Mustard Pesto

Wild Garlic Mustard is an invasive species, and has nearly taken over the forest floor near the gardens where I work. Some friends and I decided to clear the Garlic Mustard and have a delicious pesto dinner. You have to pick GM when it’s young, before it flowers and begins to taste bitter. Apparently the roots are also very spicy, a bit like horseradish, and can be used it all sorts of ways. Perhaps we’ll get more ambitious with our cooking next year!

pesto 1

pesto 2

 

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The Recipe

11⁄2 cups fresh garlic mustard leaves 
1 clove garlic 
1⁄4 cup pine nuts or walnuts 
3⁄4 cup grated Parmesan cheese 
3⁄4 cup olive oil 

In a food processor, finely chop the 
garlic mustard leaves, garlic and nuts. 
Slowly mix in the cheese and olive oil.

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