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