WILD GARLIC MUSTARD PESTO FOR THE HEART

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WILD GARLIC MUSTARD PESTO FOR THE HEART

Bulging fistful of young garlic mustard leaves, (or arugula, or baby spinach, or

basil, or a combination).

Small pinch of coarse salt, (more if you’re using nutritional yeast)

1 or 2 garlic gloves

1-2 Tablespoons pine nuts, toasted

1-2 Tablespoons extra virgin olive oil to taste

Parmigiano-Reggiano or ground nutritional yeast to taste

Pasta of your choice

Reserved pasta water

 

 

 

 

1) Start salted water boiling for the pasta.

 

2) Place the garlic mustard in a mortar along with a pinch of salt, the garlic,

and the pine nuts. Pound and grind with a pestle until the ingredients are mushy

and uniform.

 

3) Drizzle in the olive oil and add as much Parmigiano as you’d like. (I use a

Microplane zester which yields such fluffy cheese that it’s hard to measure.)

Grind some more, tasting as you add cheese and/or more salt as needed. You want

the pesto salty enough to flavor the pasta but not too salty.

 

4) In the meantime cook the pasta until al dente. Reserve some of the pasta

water and thin the pesto as needed. Drain the pasta and immediately toss with

the pesto. Add more pasta water as needed. Top with sauteed vegetables or fresh

tomatoes as desired. Taste and adjust for salt. Serve immediately.

 

 

Author: Annie posted to Bon Appegeek

Formatted by Chupa Babi: 02.26.08

 

AnnieNote: food processor makes this quick work. I used a mortar and pestle

because it makes me feel like an Italian grandma and works my biceps. When

you’re one of those people who hates lifting anything other than a fork, every

little bit helps. Also, a mortar and pestle are easier to wash. The resulting

light herbal pesto was delicious tossed with multicolored leaf-shaped pasta. I

had the leftovers with julienned yellow bell peppers sauteed in olive oil and a

handful of halved raw cherry tomatoes. That was even better. Bonus: This pesto

will not blacken like basil and retains its vibrant green color.

 

ChupaNote; Start with 3 cups cleaned, stemmed, dried small fresh mustard greens

leaves.

 

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