Nature's Pesto!

This time of year is one of my favorites, not just because it's Spring but the possibilities are endless when it comes to wild foraging! One of favorites this time of year is Garlic Mustard Pesto. A wild yet invasive plant that grows everywhere this time of year. It's so invasive that it sounds out enzymes and kills everything around it. This is a second year plant that is very flavorful.

When I harvest it, I pull it out by the root and everything. Try to leave the seed pods in place, not allowing it to spread. This huge bunch was in my perennial garden alone!

First pluck the leaves off and rinse them off, allowing to dry slightly. 

Here is the finished results over pasta! You can also put it on crackers or whatever you want. Free food from Nature! 

Recipe is listed below:

Garlic Mustard Pesto

4 to 6 cups of washed Garlic Mustard

1/2 cup walnuts (toasted if you like)

1/2 cup of finely grated Parmesan Cheese

1 Tablespoon Lemon Juice

1 Tbls Garlic Salt

Fine Sea Salt and cracked pepper to taste

1/2 cup olive oil (adjust to consistency)

Place the garlic mustard leaves in a food processor until mashed down, slowly add ingredients stopping to scrape the sides. It will keep for a few days. 

Enjoy!!!