Recipe of the Week: Garlic Mustard Pesto
Garlic Mustard Pesto is made with our Herb of the Week. Please be sure to check out more on it’s culinary and medicinal benefits.
Garlic Mustard Pesto
A delicious sauce for meat, vegetables, pasta, or grains.
- 4 c Garlic Mustard leaves (washed and spun or towel dried)
- 1/2 c hard cheese (parm, romano, asiago, etc) (grated)
- 1/2 c pepitas (or pignoli or walnuts)
- 1/4 c olive oil (extra virgin)
- 1 T lemon juice
- salt (to taste)
Roughly chop garlic mustard leaves
Place everything into the food processor and whiz to a paste
Add salt to taste
Pesto can be stored in a clean glass jar with a tight lid for up to one week. Serve on Meat, vegetables, or grains. Try as a spread on sandwiches in place of mayonnaise.
You can also freeze four portions of pesto to be used within 6 months.