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  • Sasha Geerken

Garlic Mustard Pesto


Garlic Mustard is growing like CRAZY all around my yard here in NY right now. It is an invasive herb that has spread throughout much of the United States over the past 150 years, becoming one of the worst invaders of forests in the American Northeast and Midwest. It has become a dominant plant in the undergrowth of disturbed woodlots and forest edges, greatly reducing the diversity of other plant species - in fact is it one of the very few non-native plants to be able to successfully invade forest understories. So feel free to PICK AWAY to make this recipe! The leaves are quite bitter, so feel free to mess around with proportions of ingredients to get the taste how you like it. Great on crackers with cheese, I even coated salmon with the pesto, baked it in the oven and loved the flavor :)

Ingredients:

6 cups Garlic Mustard leaves

1/4 cup pine nuts

1 garlic clove

1/4 cup parmesan cheese

1/2 cup olive Oil

salt, sugar and lemon juice to taste


Directions:

Add all ingredients to a food processor and blend! Add salt, sugar and lemon juice to taste.










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