Garlic Mustard Pesto

23 April 2014

Perfect for grilled meat, especially lamb, or char-grilled vegetables

Prep. Time: 10 minutes

Cooking time: none

Serves: 4

Garlic mustard (or wild garlic)         50g of leaves

Lemon (organic)                         1

Olive oil                               150ml                                        

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.

1 thought on “Garlic Mustard Pesto

  1. Pingback: Preserved lemons and Garlic Mustard Pesto | An Edible Landscape

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