Backwoods Pesto

April 26, 2016

Author Notes:

A Pesto sauce to celebrate spring made from foraged, wild garlic-mustard, a common edible "weed."

Rasheed Vargo

Serves: 3-4


  • 1/2 cup garlic-mustard leaves
  • 1/3 cup grated Parmesan Cheese
  • 2 cups spinach
  • 1/4 cup walnuts
  • 1/3 cup olive oil
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon salt
  • 1 pinch fresh-cracked black pepper
In This Recipe


  1. Add Parmesan Cheese and walnuts to a food processor and pulse until finely ground.
  2. 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.
  3. Drizzle olive-oil into food processor and pulse until combined.
  4. Add salt, pepper, and lemon juice and stir in with a spatula.
  5. Serve with whole-wheat pasta, such as rotini, and top with grated Parmesan Cheese and chopped walnuts.

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