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Garlic Mustard Pesto
Five-ingredient garlic mustard pesto is a fantastic way to use this common edible plant. Also called hedge garlic and jack by the hedge, among other names.
Course
Dips and Sauces, Spring
Cuisine
European
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
10
Calories
77
kcal
Author
Alexandra Daum
Ingredients
50
grams
garlic mustard leaves
Juice
1
lemon
~3 tablespoons
50
grams
raw unsalted sunflower seeds
or walnuts
½
teaspoon
sea salt
¼
teaspoon
black pepper
3
tablespoons
olive oil
Metric
-
American
Instructions
Add the garlic mustard, lemon juice, seeds, salt, and pepper to an immersion blender container or small food processor.
50 grams garlic mustard leaves,
Juice 1 lemon,
50 grams raw unsalted sunflower seeds,
1/2 teaspoon sea salt,
1/4 teaspoon black pepper
Mix on low speed to start breaking down the seeds and leaves, then increase the speed to mix into a rough paste.
Pour the oil into the pesto in a slow stream while mixing, blending until the pesto is very smooth. Refrigerate or use immediately.
3 tablespoons olive oil
Nutrition
Serving:
1
|
Calories:
77
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
120
mg
|
Potassium:
33
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
3
IU
|
Vitamin C:
2
mg
|
Calcium:
17
mg
|
Iron:
0.4
mg