- 2 C Garlic Mustard leaves (no stems, cleaned, dried, and packed tightly)
- 1 1/2 large Garlic cloves (less would have been okay)
- 1/2 C pecan halves (chopped, substituted for walnuts, walnuts may be better)
- 1/2 C Olive Oil (one or two tablespoons more would be good)
- 1 C Parmesan cheese (shredded)
Clean and cut stems from Garlic Mustard leaves (this is tedious). Chop garlic cloves and walnut (pecan) halves. Chop in blender until leaves are well chopped and ingredients are well mixed. Add olive oil slowly while continuing to mix. Remove from blender and add shredded Parmesan and mix thoroughly.
I like using it as a spread on crackers (I like Wheat Thins) or as a sauce for pasta.
How does it compare to Basil Pesto? Hmmm... it was a lot of work to pick and clean the Garlic Mustard leaves. Definitely cheaper to buy pesto. But, it did taste good once I had enough other ingredients for how strong the garlic was initially. I will make it again if for no other reason than to feel better about the bountiful Garlic Mustard available in the timber all Spring, Summer, and Fall.
If you would like to try making your own Garlic Mustard pesto, I know where you can harvest all of the Garlic Mustard you'd like. :)