Garlic Mustard Pesto
Pesto is the only method I have found for using fresh Garlic Mustard, otherwise its bitterness is overpowering for most. Somehow the pesto seems to neutralize the bitterness. I make several batches of this and freeze it for winter. It’s very good!
3 cups (packed) fresh Garlic Mustard leaves
3-4 cloves garlic
1/3 cup olive oil
1/3 cup grated parmesan cheese
1/3 cup pinenuts (optional)
¾ tsp salt
1. Put all ingredients together into a food processor
2. Run at high speed until all ingredients are finely chopped. It should resemble a dark green paste.
3. Taste, and add up to ¼ tsp more salt if necessary
Note: This pesto has a very intense flavor by itself. Let sit 3 or 4 hours to mellow. When added to pasta or other recipes it performs beautifully!!!
Mondo Bizarro di Garlic Mustard
This is a variation of pesto using tomatoes instead of olive oil for the liquid. Garlic Mustard does well in this recipe as well.
3 cups Garlic Mustard
4 cloves garlic
½ tsp salt
2 cups tomatoes, either fresh or canned
1. Put all ingredients together into a food processor.
2. Run at high speed until it forms a paste. This will be a little wetter than a standard pesto.
3. Taste, and add salt if necessary.
Notes: This pesto is not a pretty color by itself but when spread on crackers or pizza crust, or mixed into pasta noodles it looks fine.
Reconstituted sun-dried tomatoes are the ultimate for this recipe, giving it a much more concentrated flavor.
Maple-Garlic Mustard Mustard
Homemade mustards are incredibly easy to make and endlessly variable! I find the hot, the vinegar, and the sweet flavors all combine and out-compete the bitter flavor of the fresh raw Garlic Mustard.
1 cup yellow mustard seeds (whole)
1 cup Garlic Mustard Vinegar
1/4 cup Maple Syrup
1 cup fresh Garlic Mustard, minced
1/2 tsp salt
1. Soak the mustard seeds in the Garlic Mustard vinegar for several hours or overnight.
2. Add the rest of the ingredients.
3. Let it all sit together in a covered container for several days to mellow.
4. Put in small jars (1/4 pints work nicely).
Note: Mustard keeps well in the fridge for many months or you can can it in a boiling water bath for 10 minutes to seal.