VIDEO: Garlic Mustard Pesto Recipe
(Adapted from Barbara Mcilroy, Hanover NH Biodiversity Committee)
Ingredients
- 3 cups tightly packed, garlic mustard leaves (from rosettes)
- ¼ tsp salt (or more to taste)
- 1 - 2 garlic cloves (or more to taste)
- ¾ cup grated parmesan cheese
- 1 cup walnuts
- ½ cup extra-virgin olive oil (more or less to desired consistency)
Steps
- Place all the ingredients, except olive oil, in a food processor or blender. Process, scraping down sides as necessary
- Pour in olive oil, a bit at a time until desired consistency
- Adjust salt to taste
- Let it mellow for 3-4 hours; keeps well in fridge
Serving Ideas
- Serve as a dip with crackers or with grilled vegetables, such as eggplant, zucchini, or onions
- Toss to combine with your favorite shape of pasta
- Add to a sandwich