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Garlic Mustard Recipes

Some of our kids have been talking about foraging for ingredients to cook with at home. Here are a few recipes for Garlic Mustard that might be fun to try out! (make sure you wash the garlic mustard first!)

Garlic Mustard Pesto

https://food52.com/recipes/28281-garlic-mustard-pesto


  • 11 cups lightly packed garlic mustard leaves and tips, loosely chopped

  • 1/4 cup pine nuts

  • 1 garlic clove

  • 1/3 cup grated parmesan cheese

  • 1 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar

  • 2 squeezes lemon juice


Directions
  1. In a blender, grind the garlic, pine nuts and parmesan.

  2. Add the garlic mustard.

  3. While blending, pour in a steady stream of the olive oil for 1 minutes, or until smooth.

  4. Add salt, sugar, lemon juice and pulse until mixed.



Wild Garlic Mustard Hummus

https://foodforhunters.blogspot.com/2020/04/wild-garlic-mustard-hummus.html?m=1


Servings: Makes about 2 cups

Ingredients:

- 1 cup of packed garlic mustard leaves, coarsely chopped

- 15-ounce can of chickpeas/garbanzo beans

- ¼ cup of lemon juice

- ¼ cup of tahini, well stirred

- 1 clove of garlic, minced

- 2 tablespoons of extra virgin olive oil, plus extra

- ½ teaspoon of ground cumin

- ¼ teaspoon of ground coriander, optional

- ½ teaspoon of kosher salt, or to taste

- 3 tablespoons of water

- Ground sumac, optional


Directions:


1. Drain chickpeas and rinse with water. Peel each chickpea by gently squeezing it between the tips of your fingers. Set chickpeas aside.

2. In a food processor, combine garlic mustard leaves, lemon juice and tahini and chop for 30 seconds. Then add garlic, olive oil, cumin, coriander and salt. Chop for an additional 30 seconds.

3. Add half of the peeled chickpeas and blend for 1 minute. Then add the rest of the chickpeas and blend for another minute. To smooth out the hummus, pulse in water in 1 tablespoon increments. You may need more or less water depending on desired texture. Add more salt to taste.

4. Spoon hummus into a shallow bowl. Drizzle olive oil on top and garnish with sumac. Serve with pita chips, sliced mild peppers, cucumber slices, etc. Hummus should keep for a week in a closed container, refrigerated.


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