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!
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.