Garlic Mustard Pesto Recipe

 

Garlic Mustard Pesto

(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

 

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