garlic mustard pesto

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garlic mustard pesto

Blanch Leaves: Blanch garlic mustard leaves in boiling water for 30 seconds, then plunge into an ice bath.

After cooling, squeeze out excess water from the leaves.

In a food processor, pulse the blanched leaves and nuts until coarsely chopped.

Add garlic and cheese (optional) to the mixture, and pulse until combined.

With the processor running, add olive oil until the pesto reaches your desired consistency; season with salt to taste.

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