Wednesday, May 9, 2012

Garlic Mustard Pesto...yes, the weed!!

More nutritious than spinach, garlic mustard is everywhere in the spring as an invasive weed.  Pull it, and USE it!
4 cloves of garlic
3 tbs. garlic mustard taproots
3/4 cups parsley
1 cup garlic mustard leaves
1 cup basil
1-1/2 cup low-sodium olives
2 cups walnuts or pine nuts
1/2 cup mellow miso
1-1/4 cups olive oil or as needed
1. Chop the garlic and garlic mustard roots in a food processor.
2. Add the parsley, garlic, garlic mustard and basil and chop.
3. Add the nuts and chop coarsely.
4. Add the olive oil and miso and process until you've created a coarse paste.
Makes 4 cups

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