Garlic Mustard "Pesto"
Garlic Mustard Pesto is a classic recipe for foragers. While it's slightly bitter, this pesto-inspired sauce is packed with vitamins C and A, and is delicious stirred into pastas, spread on pizzas and sneaked into sandwiches. You can even freeze it for later!
Equipment
- Food Processor
Ingredients
- 2 cups garlic mustard leaves gently packed
- 1 garlic clove crushed
- 1/2 cup parmesan cheese grated
- 1/4 cup walnuts
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Place all of the ingredients in the bowl of a food processor.
- Blend until smooth. If needed, add more olive oil, salt and pepper to taste
- Refrigerate. This will keep for 3-4 weeks in the fridge.
Notes
If you want to freeze the pesto, omit the parmesan as cheese doesn't hold up well in the freezer. Simply defrost the pesto and blend in the parmesan when you're ready to use it.
For a brighter taste, squeeze in a bit of lemon juice.
