This non-native invasive grows prolifically, choking out native species in its rapid spread. This makes it an extremely easy plant to find. Thankfully, it’s also quite tasty.
There are many accounts of garlic mustard pesto, and other recipes featuring garlic mustard, all across the Internet. Here is my take on this light pasta topping, also featuring the very delectable wild garlic. I found that the garlic plants were sporting heads on top (the bulb-y part that will open into a flower if left on the plants). The tiny bulbils inside of the heads are delicious, milder than the garlic bulbs we buy at the grocery store and slightly sweet. Wild garlic grows in patches or groves, so where you find one, you’ll find dozens or hundreds. It’s easy to harvest moderate quantities without trying very hard.
Garlic Mustard Pesto
4 oz garlic mustard leaves (3 cups packed tightly full)
1.25 oz pecorino Romano cheese (1/2 cup)
.25 oz wild garlic heads
1 c toasted walnuts
1/4 c olive oil
Salt and pepper to taste
Using a food processor, combine everything except the olive oil, salt and pepper to the fineness you prefer.
With the food processor running, drizzle in the olive oil.
Add salt and pepper to taste.
Thin with pasta sauce as needed to top pasta, or enjoy as a thick spread on crusty, fresh bread.