23 April 2014
Perfect for grilled meat, especially lamb, or char-grilled vegetables
Prep. Time: 10 minutes
Cooking time: none
Garlic mustard (or wild garlic) 50g of leaves
Lemon (organic) 1
Honey (or sugar) approx. 1 tsp
Salt and freshly ground black pepper
1. Remove the garlic mustard leaves from the stalks, rinse and place in a liquidizer.
2. Halve the lemon and squeeze out the juice.
3. Add the olive oil to the garlic mustard leaves and whizz together in the liquidizer.
4. Season with lemon juice, honey (or sugar), salt and freshly ground black pepper to taste, whizzing thoroughly to produce a pesto-like consistency.