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Title: Winnowed Wild Greens Pesto w/Garlic Mustard
Categories: Greens, Nuts, Cheese
Yield: 3 servings

1/4 c Walnuts or pine nuts
1 ts Cleaned field garlic bulbs
+=OR=+
1 cl Garlic; peeled
1 c Garlic mustard leaves
1 c Chickweed or fresh parsley
- leaves
1 c Extra-virgin olive oil
1/4 c Grated Parmesan or Romano
- cheese
Salt

Put the nuts and garlic into a food processor or
blender. Blend until the garlic is minced and the nuts
are finely chopped.

Add the garlic mustard leaves and the chickweed or
parsley. Pulse a few times to coarsely chop the leaves.

With the processor or blender running, add the olive oil
in a steady pour, stopping 2 or 3 times to scrape down
any leaves that are clinging to the sides of your
machine.

Add the cheese, if using, and blend for a few seconds
longer. Add a little more oil if it seems too thick,
more nuts or cheese if it’s more liquid than you’d like.
Add salt to taste.

Toss with pasta, add a spoonful to top a soup or stew,
serve on top of polenta, or use as a dipping sauce for a
good, crusty bread.

RECIPE FROM: http://ledameredith.com

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