Slow Living kitchen
Garlic mustard that is a bitter invasive green that's been the US for hundreds of years and is a highly invasive but tasty plant
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01 add the leaves sparingly to salad, it's got a bitter note and goes well with dandelion greens
02 Garlic Mustard roots can be used like horseradish, just pick it before it flowers for the most potent flavor!
03 The seeds of the plant can be harvested and used to make a spicy whole grain mustard condiment.
This quick pesto recipe comes together in just a few minutes!
Prep Time: 10 Min
– 1 cup Garlic Mustard leaves, packed (about 2 oz) – ¼ cup pepitas – ¼ cup olive oil – 2 cloves of garlic – Salt and pepper to taste – ⅕ oz Parmesan Cheese
Cook Time: 20 Min
1. bring a large pot of water to boil. 2. Once your water is boiling, add the garlic mustard and cook for about 30 seconds. Scoop out with a slotted spoon and transfer to a bowl of ice water Drain well.
1. Combine all ingredients in a food processor and pulse until smooth.
1. Add more olive oil as needed to create desired consistency.
1. Store in an airtight container in the refrigerator, or freeze in ice cube trays.