Remember those Preserved Lemons from back in February?
Well, its May and that means its time to get them out of the cellar – the lemons are now well and truly preserved in their lemony brine and one of the things I love using them for at this time of the year is
Garlic Mustard Pesto
(alternative nut-free version here)
Preparation time: about 10 minutes
Cooking time: none
Garlic mustard (also known as
Jack by the Hedge,
or alternatively use wild garlic) 50g of leaves (and blossoms if in flower)
Lemon (organic) 1 (or 1 to 2 teaspoons of preserved lemon brine, according to taste)
Whole almonds, toasted 50g
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 together with the toasted almonds.
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 (or brine), honey (or sugar), salt and freshly ground black pepper to taste, whizzing thoroughly to produce a pesto-like consistency.
Preserved Lemons are also great in Garlic and Tomato Butter