Or divide recipe in half and use a blender. 3 cups of garlic mustard leaves, lightly packed into a measuring cup 3 large cloves (not heads!) I add the mustard greens, 2 oz of pine nuts, 1 tsp of kosher salt, a few (8-10) grinds of black pepper, 1 tsp of dried basil (I used dried varigated basil from my garden,) 1 tbsp of apple cider vinegar and 4 garlic cloves to the blender. Garlic mustard is an invasive species that was brought over to North America by European settlers at the turn of the 19th century. Garlic Mustard Pesto was… May 9, 2014 - Linda Diane Feldt is someone I know both in real life and online. Pulse a few times to coarsely chop the leaves. They’re stringier though, so best minced very finely. The uncooked sauce is made of fresh basil leaves, garlic cloves, pine nuts, and a dry-aged cheese such as … Yay, new foraging book! Toss with pasta, add a spoonful to top a soup or stew, serve on top of polenta, or use as a dipping sauce for a good, crusty bread. Blend until the garlic is minced and the nuts are finely chopped. Garlic Mustard Pesto. Be it from the foraging through to the making of it. 2 tbsp dijon mustard 3 tbsp of honey 1/2 tbsp of dried chopped onions 1/2 tsp paprika 1/2 tsp of black pepper 1/2 tsp of salt 1/2 tbsp of oil Maple Ginger Garlic. Not only are you introducing them to … This video is part of home herbalism. By Maris Altieri RD, LMP Coordinator. 1 cup garlic mustard leaves Due to the COVID-19 pandemic, regular posting has been temporarily put on hold to allow more efforts to be directed towards volunteer response. Garlic mustard pesto is a great recipe to get your kids involved with. of our natural areas each year. Join Outreach & Volunteer Specialist and her daughter as they make pesto with garlic mustard… Garlic Mustard Pesto: - 3 cups of garlic mustard leaves - 6 ounces walnuts - almonds, pine nuts – your choice! Garlic mustard is an invasive european species that has naturalized on four continents. My advice for anyone doing this is to cut back the oil by at least half! Once ripe, each capsule contains a row of black seeds. Garlic Mustard Pesto. Use 4 oz. Process until a thick paste forms. While it is not a good food source for wildlife, it is high in vitamins A and C, and it makes great pesto. With the processor or blender running, add the olive oil in a steady pour, stopping 2 or 3 times to scrape down any leaves that are clinging to the sides of your machine. It is a biennial, which means that it starts growing in the late summer and fall of one year, overwinters, and then goes to seed and completes its life cycle the following year. walnuts in food processor and chop. 1 cup of Olive Oil You won’t make a dent in this plant’s population by eating it all year. Instructions . Add the garlic mustard leaves and the chickweed or parsley. This is garlic mustard pesto served on top of fried polenta, 1/4 cup walnuts or pine nuts When pulling or 3 cups Garlic Mustard leaves. Combine Garlic Mustard leaves, garlic and With motor running, add olive oil slowly. With motor running, add olive oil slowly. as a appetizer. Linda Diane Feldt is someone I know both in real life and online. With the processor or blender running, add the olive oil in a steady pour, stopping 2 or 3 times to scrape down any leaves that are clinging to the sides of your machine. At this stage they are one of my absolute favorite wild vegetables. 1 cup chickweed (Stellaria media) or fresh parsley leaves If you walked in the woods recently, you probably noticed the plant in the picture above densely decorating the forest floor. //