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Close up of light green pesto in a glass jar with garlic mustard flowers around.
5 from 3 votes

Garlic Mustard Pesto

Author: Alexandra Daum
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10
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Description

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.

Ingredients

  • 50 grams (2 cups) garlic mustard leaves
  • Juice 1 lemon ~3 tablespoons
  • 50 grams (⅓ cup) raw unsalted sunflower seeds or walnuts
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
Metric - Cups

Instructions

  • Add the garlic mustard, lemon juice, seeds, salt, and pepper to an immersion blender container or small food processor.
    50 grams (2 cups) garlic mustard leaves, Juice 1 lemon, 50 grams (⅓ cup) 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: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 120mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.4mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.