Garlic Mustard Pesto is a real spring delight that we really wish we didn't have. Garlic Mustard is an invasive plant that thrives in our Wisconsin woods (and elsewhere) through some nefarious messing with the fungal network to make an inhospitable environment for other plants. It also spreads super easily. We need to keep eating until its gone! This pesto is simply the garlic mustard leaves, olive oil, splash of lemon juice, a couple cloves of garlic (over five jars) and some salt and pepper.
HOW TO STORE: We jar it up and freeze it. When ready to use, just leave it out on the counter for a couple hours or if you have longer, stick it in the fridge to thaw. We did NOT can this even though we're serving it in a little mason jar. If you leave it out, it will likely go bad in a few days.
HOW TO USE: throw it on some pasta, spread a bit on a sandwich, mix it in with some eggs, or have it on a pizza with some mozzarella. It's a pesto with an extra garlicky kick!