garlic mustard pesto

A spring seasonal recipe

This is one of my favorite spring green recipes and as a bonus you get to eat that invasive plant you've weeded out. I'm really flexible with this recipe, but generally speaking I'll add.

Ingredients

- garlic mustard: freshly harvested, I hand pick the leaves
- walnut, raw: you could use pine-nuts, but honestly I don't think it's worth the $
- parmesan, pecorino, grano padano: pick your fave
- olive oil: cold-presses, E.O. typically a small Californian label will help guarantee you get real EVOO.
- Himalayan mineral salt
- fresh ground black pepper

optional
- garlic: but hey, it is GARLIC mustard
- lemon juice: I like the softness of this pesto without it, but it will help it keep longer.

Method

I use a food processor to blend it until it's creamy and delicious. Spread it on a wrap or bruschetta, dip a veggie, top that spaghetti squash or your zoodles with it. There are no bad options.

The pungent, bitter, and astringent nature of Garlic Mustard (Alliaria petiolata) is the perfect taste combination for spring, helping to lighten and clarify during this season of Kapha.

If you’ve made Garlic Mustard Pesto let me know? How did it turn out? What did you eat it with?

Enjoy eating your weeds, friends!

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