When I served this on one of my Central Park tours, people couldn't believe how good it was, and I had to post it on my website pronto, because everyone was collecting the plant to make the recipe.
4 cloves of garlic
3 tbs. garlic mustard taproots
3/4 cups parsley
1 cup garlic mustard leaves
1 cup basil
1-1/2 cup low-sodium olives
2 cups walnuts or pine nuts
1/2 cup mellow miso
1-1/4 cups olive oil or as needed
1. Chop the garlic and garlic mustard roots in a food processor.
2. Add the parsley, garlic, garlic mustard and basil and chop.
3. Add the nuts and chop coarsely.
4. Add the olive oil and miso and process until you've created a coarse paste.
Makes 4 cups
4/26/10
Hello,
I was on this past Saturday's foraging tour in Central Park. It was really fun and extremely educational. I made a pesto yesterday using the garlic mustard I collected in place of regular garlic and it was absolutely fantastic.
Anyway, I just wanted to thank you for providing such a unique and useful service. I will be keeping an eye out of delicious "weeds" on my hikes and camping trips from now on!