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Garlic Mustard Pesto

Submitted by Jill Druckman


  • Lower leaves stay green in fall and winter; spring growth starts very early.

  • Crushed leaves and new foliage have an odor of garlic. 

  • It is usually the only tall, broad-leaved, four-petaled white woodland plant blooming in early spring. 


  • 11 cups lightly packed garlic mustard leaves and tips, loosely chopped.

  • 1 garlic clove

  • 1/3 cup grated parmesan cheese

  • 1 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar

  • 2 squeezes lemon juice

  • 1/4 cup pine nuts (optional)



  1. In a blender grind the garlic, parmesan and pine nuts. 

  2. Add garlic mustard.

  3. While blending, pour in steady stream of olive oil for 1 minute, or until smooth. 

  4. Add salt, sugar and lemon juice and pulse until mixed. 

  5. Pour over noodles or use as a dip. 

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