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Garlic mustard pesto
Linda

Garlic Mustard Pesto Recipe

Transform an invasive plant into a culinary masterpiece with this vibrant Garlic Mustard Pesto. Combining the unique flavors of garlic and mustard with a peppery bite, this eco-friendly condiment is perfect for pasta, sandwiches, and dips. Learn what garlic pesto is made of, its health benefits, and how versatile it is in the kitchen. This recipe is simple to make and can be frozen for future use.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Condiment, Dip, Sauce
Cuisine: American, Foraged, Wild Food
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 11 cup lightly packed garlic mustard leaves and tips loosely chopped
  • 0.25 cup pine nuts
  • 1 garlic clove
  • 0.33 cup grated Parmesan cheese
  • 1 cup extra virgin olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon sugar
  • 2 squeezes lemon juice

Equipment

  • Food Processor
  • Chef’s knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Airtight Container

Method
 

  1. Wash and dry the garlic mustard thoroughly. Roughly chop the leaves and tips.
  2. In a food processor, combine the chopped garlic mustard, pine nuts, garlic, Parmesan cheese, salt, sugar, and lemon juice.
  3. Pulse a few times to combine. With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  4. Taste and adjust seasonings as needed.
  5. Store in an airtight container in the refrigerator for up to a week.

Notes

Toast the pine nuts before adding them to the pesto for enhanced flavor.
Feel free to adjust the amount of olive oil to achieve your desired consistency.
Add a pinch of red pepper flakes for a spicy kick.