Garlic mustard proliferates in April. So we invited some friends and had a pesto-making party. Three food processors were humming in our big kitchen and before long, everyone was packing containers with the precious stuff.
We took the Joy of Cooking recipe and altered it somewhat:
1 ½ cups fresh green leaves, bathed and dried in a salad spinner
2 garlic cloves, minced
¾ cup grated Parmesan cheese
¼ cup nuts
¾ cup olive oil
Put all but the olive oil in a food processor with the chopping blade. Turn the machine on, then add the olive oil until you get the consistency of creamed butter. That’s it!
Notes: - You’ll use less olive oil when using a succulent green like watercress.
- If you are using garlic scapes or garlic mustard as your greens, use only one garlic clove per batch.