Can I freeze garlic mustard pesto?

Absolutely! Portion it into ice cube trays for easy use later. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. Thaw overnight in the refrigerator when you're ready to use them.

Is garlic mustard truly invasive?

Yes, garlic mustard is highly invasive. It spreads rapidly and outcompetes native plants for resources, disrupting ecosystems. However, its invasive nature makes it a sustainable and readily available ingredient!

How do I know if garlic mustard is safe to forage?

Always forage from clean, uncontaminated areas. Ensure you've correctly identified garlic mustard before consuming it, as it resembles some mildly toxic plants. When in doubt, consult a foraging expert or guidebook.

What is garlic pesto made of?

Garlic pesto, specifically made with garlic mustard, typically includes garlic mustard leaves, olive oil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Variations may substitute ingredients or include additional flavors.

What can you use garlic mustard for?

Garlic mustard is incredibly versatile in the kitchen! Aside from pesto, you can use it in salads, soups, stir-fries, and even as a substitute for spinach in some recipes.

Is garlic mustard healthy to eat?

Yes, garlic mustard is packed with nutrients! It's a good source of vitamins A, C, and K, as well as minerals like calcium and iron.

Is garlic mustard spicy?

Garlic mustard has a peppery bite, but it's not overwhelmingly spicy. Its flavor profile is more of a delightful fusion of garlic, mustard, and pepper.

Do mustard and pesto go together?

Absolutely! While traditional pesto doesn't contain mustard, garlic mustard naturally combines these flavors. The result is a unique and delicious pesto with a delightful kick.

Easy Garlic Mustard Pesto Guide for Beginners

Ingredients

Scale

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

Instructions

Wash and dry the garlic mustard thoroughly. Roughly chop the leaves and tips.
In a food processor, combine the chopped garlic mustard, pine nuts, garlic, Parmesan cheese, salt, sugar, and lemon juice.
Pulse a few times to combine. With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Taste and adjust seasonings as needed.
Store in an airtight container in the refrigerator for up to a week.

Notes

Toast the pine nuts before adding them to the pesto for enhanced flavor.
Feel free to adjust the amount of olive oil to achieve your desired consistency.
Add a pinch of red pepper flakes for a spicy kick.

Author: Linda
Prep Time: 15 minutes
Cook Time: N/A
Category: Condiment, Sauce, Dip
Method: Blending
Cuisine: Foraged, Wild Food, American
Diet: Vegetarian

Keywords: garlic mustard pesto, pesto, wild food, foraging, garlic mustard recipe