Photography by Amy Meng
Garlic mustard: it’s invasive, abundant—and delicious. In this quick and tasty recipe, instructor Terry Olson shows how to turn a common wild green into a rich, peppery pesto that’s perfect for pasta. Blended with garlic, Parmesan, and olive oil, the sharp, mustardy bite of the leaves mellows into a savory sauce with serious character. Whether you’re helping manage an overgrowth or exploring wild foods for the first time, this pesto is a smart, sustainable, and surprisingly addictive way to enjoy what nature has to offer.
This recipe was featured in the story Where the Wild Things Flourish
Ingredients
- 2 cloves fresh garlic
- ½ cup olive oil, plus more as needed
- ½ teaspoon salt
- 2 to 4 tablespoons butter, optional
- 6 to 8 cups wild garlic mustard leaves, washed and dried
- ½ cup grated Parmesan cheese
Instructions
- Put everything but the cheese in a food processor. Process until smooth, scraping sides down and adding more oil as necessary to create a thick but pourable consistency without being too runny.
- Add cheese and process again until smooth.
- Serve over hot pasta, such as cheese-stuffed tortellini or ravioli.
