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
4. Add the olive oil and miso and process until you've created a coarse paste.
Makes 4 cups
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!