Garlic Mustard

Amanda Marksdottir

As much as I like it, this is, unfortunately, an invasive plant, and I should probably rip it out before it goes to seed. On the other hand, it's edible!

4 cloves of garlic
3 tbs. garlic mustard taproots
3/4 cups parsley
1 cup garlic mustard leaves
1 cup basil
1-1/2 cup low-sodium olives
2 cups walnuts or pine nuts
1/2 cup mellow miso
1-1/4 cups olive oil or as needed

1. Chop the garlic and garlic mustard roots in a food processor.

2. Add the parsley, garlic, garlic mustard and basil and chop.

3. Add the nuts and chop coarsely.

4. Add the olive oil and miso and process until you've created a coarse paste.

Makes 4 cups

Recipe from Wildman Steve.

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