5.18.2017

SPRING PESTO // elspeth


I should really be in bed. But quickly: start looking for the plant below, and you'll realize it's everywhere. My friends Audra and Deb pointed it out to me; it's called garlic mustard, and once you taste a leaf, you'll understand why. Apparently in 17th century Britain it was served with salt fish to give it some flavor, and it's a good source of vitamins A and C. 

To collect it, we took a walk down the road to Bound Brook and found a bunch at the very end. Of course when I got home I realized it's all over my yard! And on the way to school! And on the hill by the library! Yeah, it's one of those plants. Deb and Audra took the leaves home and whizzed them into a traditional pesto with Parmesan, garlic, oil, pine nuts, and garlic—but with garlic mustard leaves instead of basil. 

We had it on pasta, I've been eating it on bread, and tomorrow I plan to use it to top baked haddock. Happy spring, friends.


GARLIC MUSTARD PESTO

Play with this. Think of it as an outline. Almonds and pine nuts work, too. Also: Deb says the flavor of the leaves gets stronger, in a good way, once they flower. We've probably got a week or two left, depending on the heat. Now's the time!

4 cups garlic mustard leaves
1/2 cup toasted walnuts
1/2 cup finely grated Parmesan cheese
1 tablespoon lemon juice
sea salt and freshly ground black pepper to taste
1/2 cup olive oil

Pulse together the greens, walnuts, cheese, lemon juice, salt, and pepper in a food processor. Then, with the motor running, slowly pour in the oil. Serve on pasta, toast, or as a veggie dip or a topping for fish.

9 comments :

Karthika Shree said...

Excellent and very cool idea and the subject at the top of magnificence and I am happy to this post..Interesting post! Thanks for writing it.What's wrong with this kind of post exactly? It follows your previous guideline for post length as well as clarity.
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Kimberley Deane said...

Just made this.... very good....some might say a bit bitter (in a good way)... but added more fresh parm and then mixed in some chopped grape tomatoes at the end.... served on grilled cauliflower with an egg. Truly the very best part is finding this in my/your yard.... wonderful treat!

Elspeth said...

So glad you liked it! I agree, bitter in a good way. And so exciting to find it everywhere.

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