Garlic mustard (Alliaria petiolata) has invaded the woodlands of the Midwest and Upper Peninsula of Michigan. To stem the rapid spread, the Kalamazoo Nature Center published “From Pest to Pesto" (PDF) to promote greater awareness. This recipe was adapted from the book.
Garlic Mustard Pesto
3 cupsgarlic mustard greens, chopped and packed. Pick greens from an unsprayed area and thoroughly wash them.
6 ouncespine nuts or walnuts
1 teaspoongarlic mustard root, sliced
4 tablespoonsfresh chives, chopped
6 ouncesvirgin olive oil
8 cupscooked penne pasta
4 ouncesParmesan cheese, grated
Prep time: 15 minutes
Total time: 40 minutes
Toss mustard greens, pine nuts, root and chives into food processor. Add olive oil slowly while blending.
Serve with cooked penne pasta. Sprinkle with Parmesan.
Serves 6 to 8
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