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
Serve warm as a appetizer. It also makes a great topping for baked fish.
Adapted from: Monches Farm, LLC, Colgate, WI
Don Wiss, from ForagingPictures.com