This Garlic Mustard Pesto is by far the best way to use foraged garlic mustard leaves! It's bright, bold, flavorful, garlicky, and delicious! See the notes below the recipe for lots of ideas for how to use this pesto.
Place all the ingredients in a small food processor and process until the pesto is smooth enough for your liking. You will need to stop a few times and scrape the sides down. Once blended, give it a taste and see if you want to add more salt, pepper, or olive oil.
Store in a sealed jar in the fridge for up to 1 week.
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Notes
→ Feel free to add/substitute some ramps (wild leeks) or basil in place of the garlic mustard to make the flavor less "peppery."→ Pine nuts, walnuts, pistachios, or whole almonds would work great here too! Just make sure they're roasted, and not salted. If salted, you might want to reduce the salt.→ I like to use small cubes of Parmesan, it adds a little texture to the pesto. Freshly grated is fine too! Use a packed ¼ cup if using grated Parmesan.→ Serving ideas: on grilled chicken, steak, salmon, roasted vegetables, crostini. As a spread on sandwiches, as pizza sauce. As a condiment for scrambled eggs. Make pesto butter.The nutrition facts are estimated assuming 4 equal portions of pesto (about ¼ cup each), but will vary depending on the exact ingredients you use. The nutrition calculation does not include garlic mustard leaves themselves because I could not find exact nutrition info for those.