(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

1. Place all the ingredients, except olive oil, in a food processor or blender. Process, scraping down sides as necessary
2. Pour in olive oil, a bit at a time until desired consistency
3. Adjust salt to taste
4. 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