Wild Spring Garlic Mustard and Nettle Pesto

Wild Spring Garlic Mustard and Nettle Pesto

My yard has become a blanket of garlic mustard and it is definitely an invasive plant. But really what is it?  Healthy herb or noxious weed? 

It is so very delicious and I feel so healthy smothering this pesto on everything.

Try it on a leg of lamb. It is heavenly.

I let it go wild in my valley and around my compost but I say “NO, NO, NO” to where my lady slippers and may flowers grow as I love them too much to let these guys take over- I think of them as the bullies that need to be tamed.

And when you eat it and discover the delicious flavor, you have to give it a bit more attention… it is invasive management balanced with culinary delight. Perhaps we all have to do our part, by managing it by picking and eating  it!

Ingredients:

3 cups fresh stinging nettles

2 cups fresh garlic mustard

2 cloves garlic, or 1 whole shallot, or  ⅛ chopped leeks 

2 tablespoons apple cider vinegar

 1/4 cup extra-virgin olive oil

 Sea salt, black pepper, Parmesan cheese

Directions: 

Wear protective gloves to pick and handle the nettles. As soon as they hit boiling water, the stingers fade away. Drop the nettles in salted boiling water for 2 minutes, drain and blanch in a bowl of ice water. Strain and wrap in a towel to squeeze out all the liquid.

Chop the nettles and fresh garlic mustard to make about 2 cups. Place them in a food processor with the garlic clove or shallot or leeks. While the processor is running, add the olive oil, and apple cider vinegar. Add a little more oil if needed be to a nice consistency. Season to taste with sea salt, and shaved Parmesan cheese, if desired.

Now don’t be afraid to add a handful of dandelion greens! Just add a bit more olive oil so it’s not too thick!