Garlic Mustard Pesto

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Garlic Mustard Pesto

 

1 cup tightly packed garlic mustard leaves, stems removed

1 tbsp. chopped garlic mustard root

1 large clove of garlic, roughly chopped

2 tbsps. frozen basil, thawed or 1/2 cup fresh, chopped

1/4 cup slivered almonds

pinch of salt

1/4 cup extra virgin olive oil

 

Carefully wash the garlic mustard leaves and roots. Roughly chop the leaves and

roots and place in a food processor or blender. Add the garlic, basil, almonds

and salt. Give these ingredients a whirl, pulsing and scrapping down the sides,

until it becomes a gritty paste. Add the olive oil and process until it forms a

creamy spread.

Pesto can be stored up to a week in an air-tight container in the fridge or

stored frozen for several months.

Makes 1/2 cup.