What are you doing with all of that garlic mustard that you are pulling out? Some put in the trash, other in send it to the muiciple compost, but there is another option! How about eating it?!?
Below is Paul Steury’s Garlic Mustard Pesto receipe for you to enjoy.
½ cup olive oil
A large handful of garlic mustard (Alliaria petiolata)
1 cup sunflower seeds
½ cup finely grated Parmesan cheese
Handful of sweet cicely
Throw the garlic mustard, sweet cicely, sunflower seeds and olive oil into a blender. Add Parmesan cheese, serve with pasta or rice or other whole grain. Young first leaves are best for pesto (and for salads or as a steamed green). Use only the leaves for this recipe.
Thank you Edible Michigan and Paul Steury for such a tastey idea!
Do keep in mind that garlic mustard does contain measurable amouts of cyanide, so use caution while enjoying it!