Garlic Mustard Pesto

Picked in Spring only. In Summer the leaves are bitter and lose their spicy garlic mustard flavor.

3 cups Garlic Mustard leaves, washed, patted dry, and packed in a measuring cup
2 large garlic cloves, peeled and chopped
1 cup Walnuts
1 cup Olive Oil
Salt and Pepper to taste

Combine Garlic Mustard leaves, garlic and walnuts in food processor and chop. Or divide recipe in half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add salt and pepper. Process briefly to combine.

Serve warm as a appetizer. It also makes a great topping for baked fish.

Adapted from: Monches Farm, LLC, Colgate, WI