Garlic Mustard Pesto

By tama matsuoka wong
May 6, 2014
4 Comments


Author Notes: This simple recipe brings out the mildly garlic flavors of this wild invasive herb. Great with pasta or as a salsa for meat or fish. Try to use the light green tips, not the dark green bottom leaves which can be bitter. Adapted from preparation by Roger Ma, Restaurant Daniel.tama matsuoka wong

Serves: 4
Prep time: 5 min

Ingredients

  • 11 cups lightly packed garlic mustard leaves and tips, loosely chopped
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1/3 cup grated parmesan cheese
  • 1 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 squeezes lemon juice

Directions

  1. In a blender, grind the garlic, pine nuts and parmesan.
  2. Add the garlic mustard.
  3. While blending, pour in a steady stream of the olive oil for 1 minutes, or until smooth.
  4. Add salt, sugar, lemon juice and pulse until mixed.

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Reviews (4) Questions (0)

4 Comments

Tiffany J. April 14, 2017
I also weight my garlic mustard and it was about 6 ounces, in case anyone's curious. :)
 
Tiffany J. April 14, 2017
Just made this with a full cup of Parmesan (1/3 C seemed just too scanty). :) Also! I used 2 tsp lemon juice and it was perfect. Had to fry up an egg quickly to test it out and it's amazing!
 
Author Comment
tama M. May 12, 2014
by "tips" I mean the top couple inches of the plant where the stem and leaves are joining. The main thing is to avoid any two stiff and fibrous stems, younger stems work fine.
 
Horto May 11, 2014
what do you mean by the tips?<br />buds?<br /><br />i have made this....