Join us for Green Up the Blue Hills to remove garlic mustard on June 2 at Ponkapoag Pond. Garlic mustard can take over portions of a forest and threaten native species, but it was probably brought over from Europe for food. Try it in a salad. Maybe weeding garlic mustard for salads will be the next big thing!
Garlic Mustard Pesto
- 3 cups Garlic Mustard leaves, washed, patted dry, and packed in a measuring cup
- 2 large garlic cloves, peeled & chopped
- 1 cup Walnuts
- 1 cup Olive Oil
- 1 cup grated Parmesan Cheese
- 1/4 cup grated Romano Cheese (or more Parmesan)
- Salt & Pepper to taste
Combine Garlic Mustard leaves, garlic and walnuts in food processor and chop. Or divide recipe in half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add cheeses, salt & pepper. Process briefly to combine.
Serve warm over pasta or spread on crackers as an appetizer. It also makes a great topping for baked fish.
Recipe provided by Monches Farm, LLC in Colgate, Washington