How can something so invasive and dreaded taste so good ? Since I discoverd a few years ago I have used in cooking. I do not encourage it to grow in my garden, but it still seems to come back every season. Edible Torronto Magazine featured my recipe and a photograph on their instagram accout last year. i can’t wait for it to be spring and to make some pesto again from my garden.
Garlic Mustard recipe
2 cups well -washed garlic mustard leaves
1/2 cup grated Parmeasan or Asaiago
1/2 cup pine nuts
Two medium sized minced garlic cloves
salt and pepper to taste
Put garlic cloves,cheese and nuts in a food processor and pulse until you have a fine paste.
Add washed garlic mustard leaves and pulse until you have a fine paste.
Add washed garlic mustard leaves and pulse a few times more.Slowly add the olive oil in a constant stream while the foodprocessor is on. Stop to scrape down the sides from time to time. Add a pinch of salt and freshly ground blackpepper to taste.