Easy Foraging Recipe: How to Make a Killer Garlic Mustard Pesto

Garlic mustard is an invasive plant that, thankfully, is edible and extremely healthful, and can be used in a variety of dishes. My favorite use for it, however, is a delicious pesto sauce. In fact, garlic mustard pesto is easily one of my top three favorite foraging recipes that I’ve ever tried! Just as with basil pesto, this is a sauce that goes deliciously with pasta, chicken, rice, or anything else you’d use a basil pesto for.

pesto cheese

As the name implies, garlic mustard leaves have a strong, oniony flavor. Its roots taste more like horseradish. Both the leaves and some of the roots are used in this pesto recipe, and all parts of the plant are edible.

The plant grows and spreads very fast, so once you find a patch of it, you’ll be hard-pressed to use all the garlic mustard that is available to you. This recipe, however, provides an extremely simple and easy way to use a ton of garlic mustard in a delicious way. The pesto also freezes well, so it can be made in bulk and stored for later.

As for the ingredients, other than the garlic mustard, the rest will end up being the same as any other pesto. We’ll start with how to identify garlic mustard, and then dive into the recipe!

Identifying Garlic Mustard (Alliaria petiolata)

Identifying garlic mustard is easy, although it looks rather different during different stages of growth. When flowering it can be up to three feet tall, and develops small flowers with white petals on the tips of its long stalk.

Garlic Mustard First Year
Garlic Mustard First Year

Leaves are alternating and are heart to kidney-shaped, with scalloped edges. First-year plants grow in rosettes close to the ground, while second-year plants shoot up vertically, launching long and skinny stalks that can reach up to waist-height. Second-year plants tend to have pointier leaves as well.

Leaves on second-year plants are generally less bitter than leaves from first-year rosettes—however, that bit of extra bitterness works very well in pesto, so you don’t have to worry about only harvesting the first-year plants. In fact, I used exclusively first-year plants for the delicious pesto you see being made in this article.

Garlic Mustard Second Year
Garlic Mustard Second Year

For an easy test to confirm that you have found garlic mustard, crush some up between your fingers and give it a sniff. If it smells like onions or garlic, you have garlic mustard. There are no real poisonous lookalikes to speak of though some plants, like wild ginger, can appear similar if you aren’t super-familiar with the details yet.

Once this plant takes over an area, you might not see any other plants at all…just a field of garlic mustard between the trees. It’s actually an invasive species, and invasive plants like garlic mustard destroy the ability of native plants to thrive.

garlic mustard field

The good news is, being an invasive means that you can harvest as much of it as you want, with no risk at all of over-harvesting. In fact, by eradicating it completely, you’ll be doing all the plants and other creatures in your local ecosystem a big favor. So, while doing your part to remove invasive plants, why not make a killer pesto and throw a springtime dinner party while you’re at it?

Garlic Mustard Pesto Recipe

Once you’ve harvested your garlic mustard, wash the leaves and roots thoroughly and pat them dry. The following is a complete list of the minimal ingredients you’ll need for garlic mustard pesto:

  • 3 cups garlic mustard leaves
  • 1 teaspoon garlic mustard root
  • 2 large peeled, minced garlic cloves (for a truer forager’s pesto, use wild garlic, tripling or even quadrupling the amount and adding a few chopped leaves to compensate for the less strong flavor compared to store-bought garlic)
  • 1 cup grated Parmesan cheese
  • Additional Romano cheese to taste
  • 1 cup extra virgin olive oil
  • 1 cup pine nuts (some use walnuts, which are less pricey, but I prefer the flavor of pine nuts)
  • Salt and pepper to taste

And now for the extremely simple process of making your pesto:

All you need is a food processor – a blender would probably work, but a food processor will work better, and is a great investment to enhance your kitchen toolkit regardless.

pesto

Simply add all dry ingredients except for the cheese into your food processor and blend, slowly adding olive oil as you process the dry components and you start getting the consistency you want.

pesto food processor

Process the ingredients until all the oil is completely poured in and you have a thick, smooth pesto sauce. Note that the suggested proportion of olive oil is my suggestion. Some people like a thicker or thinner pesto sauce, but I like mine a little bit on the thicker end. Finally, salt and pepper to taste. Then use or freeze as quickly as possible so it stays fresh!

pesto food processor

Final Thoughts

There are many modifications and experimentations you can do once you’re comfortable with the basic recipe. For example, if you like, you can try reducing the amount of garlic mustard you use, and replace some of it with traditional basil.

Another modification some folks enjoy is adding a couple of pinches of parsley to the mix. For me, the simpler recipe above is hard to improve upon, but it’s always fun to experiment with different proportions and flavors.

pesto

For another example, the well-known northeastern forager known as “Wildman” Steve Brill incorporates ½ cup of mild miso and some other additions into his garlic mustard pesto recipe.

Garlic mustard pesto puts a quick nail in the coffin of the misconception that foraged plants are difficult to incorporate into delicious recipes. In addition to helping reduce the numbers of a highly invasive non-native plant, this is a recipe that will genuinely wow your friends and family with its rich deliciousness regardless of how you use it. Give it a try!

pesto jar

Author Bio: Eric is a nature-loving writer, experience junkie, and former Boy Scout who never forgot that time-honored Scout Motto: Be prepared. Aside from camping and survival, he loves writing about travel, history, and anything he finds strange and unique!


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  1. Sounds yummy!
    I have gluten issues and I eat dandelions leaves and Arugala often, as it gives extra support to my over taxed liver. I know I need it, because I crave these bitters on occasion. When I can’t get to it, I use a tincture.
    My most recent use of the dandelion was on a cauliflower pizza with red sauce, basil, rosemary, pepperoni, cheddar, mozzarella and red pepper flakes.
    It was delicious.
    I also made dandelion flower syrup this year for my husband’s acid reflux. Really seems to be helping.

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