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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Pestos
Recipe: Garlic Mustard Pesto

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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