Author Notes
A Pesto sauce to celebrate spring made from foraged, wild garlic-mustard, a common edible "weed." —Rasheed Vargo
Ingredients
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1/2 cup
garlic-mustard leaves
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1/3 cup
grated Parmesan Cheese
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2 cups
spinach
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1/4 cup
walnuts
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1/3 cup
olive oil
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2 tablespoons
fresh-squeezed lemon juice
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1 teaspoon
salt
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1 pinch
fresh-cracked black pepper
Directions
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Add Parmesan Cheese and walnuts to a food processor and pulse until finely ground.
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Massage spinach until it feels silky and slippery. Add to the food processor along with the garlic-mustard leaves and pulse until everything is finely chopped and completely incorporated.
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Drizzle olive-oil into food processor and pulse until combined.
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Add salt, pepper, and lemon juice and stir in with a spatula.
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Serve with whole-wheat pasta, such as rotini, and top with grated Parmesan Cheese and chopped walnuts.
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