Jennifer's Garlic Mustard (Alliaria petiolata) Pesto

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Jennifer's Garlic Mustard (Alliaria petiolata) Pesto

1/2 Cup Olive Oil

1 Cup Pine Nuts or Walnuts

1/2 Cup finely grated Parmesan Cheese

-- Enough Garlic Mustard leaves to choke a horse (or

to clear a forest floor)

 

 

 

 

Finely mince the walnuts and garlic mustard. An

electric coffee grinder works like a charm.

Add Oil and Cheese, serve with pasta or rice or other

whole grain. For vegan pesto use Nutritional Yeast

instead of Cheese.

 

Author: Jennifer Chesworth, Centre Hall, Pennsylvania

16828

Source: http://www.ma-eppc.org/morerecipes.html

Formatted by Chupa Babi in MC: 05.21.06

 

Harvesting Garlic Mustard: take out the entire plant

including the roots early in the season before it has

a chance to flower. Young first leaves are best for

pesto (and for salads or as a steamed green). Use

only the leaves for this recipe. Remove the roots

from the area you are clearing as they will

re-establish themselves if left in a pile on the

ground. If you pull up garlic mustard after it has

flowered beware as it will develop the seedhead even

after it is pulled from the ground.

 

ChupaNote: I used 3 cups of mustard greens, and 1 cup

flatleaf parsley and reduced the nuts to 1/2 cup.

Added 1 teaspoon of lemon juice to keep the greens

green. You can also make a thinner pesto by adding 1/4

cup of broth to the pesto. Make sure the broth is a

neutral one, and not too flavorful. If you don't have

access to garlic mustard leaves, and use regular

mustard greens, add garlic to taste ( for me that is 1

T. of roasted minced garlic).

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