Garlic-Mustard Pesto

Ready in 20 minutes

Serves 8 people

Ingredients

• 1 cup chopped garlic mustard leaves (substitute with more kale and a handful of rocket)

• 1 cup of chopped kale

• 1 bunch of fresh mint

• The juice and zest of half a lemon

• Half a cup of rapeseed oil

• Half a cup of pine or walnuts

• Half a cup of hard cheese shavings or gratings

Preparation

Wash the greens, remove larger stems, and make sure no garden dirt or wildlife sneaks into your pesto! 

Grind up the leaves and green garlic mustard seeds a bit at a time in a pestle and mortar, or even easier, put them into a food processor. Adding a healthy pinch of salt can help get you started when grinding the greens into a paste. 

Mix in the lemon juice and a little of its zest; this should help the pesto keep its vibrant green colour. At this point, you can begin incorporating the oil, mixing it into the green paste a bit at a time until fully combined; this will also help maintain the freshness of the greens. 

Lightly toast the nuts in a dry frying pan over medium heat until browned but not blackened; chop them, then add them to the pesto. 

Grate or shave the hard cheese with a peeler or a knife, then mix it into the pesto to finish. 

It should now be ready to mix into a delicious pasta dish or dollop onto a pizza!