It's cold and bitter outside. Only in New York do you go from 80 degrees and sunny on one day, and 40 degrees with snow the next! I did, however, get a few minutes to run outside and snip some garlic mustard to make pesto before they get too old, or die from frost.
So if you want to make this, you better get outside and find some ASAP.
The recipe is simple. This won't taste like basil pesto, so if that's what you're used to, you may want to blend in some basil with your garlic mustard.
Oh, and I'm making it the old fashioned way, not with a food processor. I've decided to forsake modern technology. (Mostly because I keep breaking it.)
3-4 cups packed leaves
4 (or more) cloves of garlic
1/3 to 1/2 cup olive oil
1/3 cup Parmesan cheese (optional)
1/3 cup pine nuts (optional)
1/2 tsp salt
* A couple notes before you start
When picking your leaves, you may not want to use the 2 or 3 nearest to the bottom. Older leaves can be a little on the bitter side. When in doubt, feel free to taste test.
Also, in place of pine nuts I used some wild white walnuts that I had lying around.
If you're using a food processor, just throw all your stuff in like making any other kind of pesto.
If you're using a mezzaluna and mortar & pestle, do as follows:
1) Oil your cutting board or whatever surface you'll be cutting on. I even put a little oil on my table because I had the feeling I'd be making a mess.
2) Pile up your leaves and chop with the mezzaluna until you have tiny bits. Scrape it all into a bowl.*Nifty tip: some additional olive oil and a silicone spatula work nicely to "squeegee" scattered bits into the bowl.
4) Mince garlic into tiny bits, or use your garlic press, and mix into the pesto.
5) Grind nuts and add them to the pesto.
(Actually steps 3-5 can be done in any order.)
And there you have it. Making pesto, using hand tools and wild ingredients. Great GrandGrok would be so proud!
PS: I found a gorgeous set at Amazon that is PERFECT for this project!