NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/1243260
May 2020 • Nebraskaland 45 Wild Garlic Mustard Pesto Garlic mustard (Alliaria petiolata) is a biennial flowering plant that can outcompete native species and quickly take over forest floors. While common methods to control garlic mustard include burning, pulling and spraying, few Americans actually eat it. The whole plant is edible, and historically, garlic mustard is one of the oldest herbs and spices used by humans in Europe. Crush the leaves between your fingers and you will smell the familiar aroma of its namesake – garlic; and like mustard, its taste is mildly peppery and spicy, a nice alternative to common store-bought greens such as mustard greens, arugula or watercress. Harvest garlic mustard in the spring when leaves are still young and mild. Once warm weather arrives, leaves will become bitter. Use garlic mustard in a variety of dishes, and eat it raw or cooked. A few ideas include adding garlic mustard into a salad mix, substituting lettuce in wraps and sandwiches or use it in place of spinachbin your favorite egg dishes. Lightly sauté the leaves and stems with olive oil or butter for a side dish, adding a dash of sugar and lemon juice or vinegar to balance out the bitterness. Or you can make pesto, which is basically a thick Italian- style herb paste that has many uses: toss it with warm pasta; use it as a dip for chips or crudités; or spread it onto bread, sprinkle cheese on top and broil for cheesy garlic mustard bread. Important: When foraging wild edibles, make sure to positively identify wild plants before consuming. Consume only a little at first to rule out possible allergic reactions. Servings: Makes about 1½ to 2 cups of pesto Prep Time: 20 minutes Ingredients: • 6 cups of young wild garlic mustard leaves, washed and dried • 3 cloves of garlicb • 1 ⁄3 cup of shelled pistachio nuts • 1 ⁄3 cup of grated Parmesan cheese, plus extra • 3 ⁄4 teaspoon of sugar • Juice of half a lemon • 3 ⁄4 to 1 cup of extra virgin olive oil • Salt and pepper, to taste 1. If using older garlic mustard plants, trim off woody stems. In a food processor, pulse cloves of garlic, pistachios and grated Parmesan cheese until coarsely crushed. Next, add wild garlic mustard leaves and pulse until you can get the mixture as finely chopped as possible, stopping periodically to push down leaves sticking to the sides. 2. Next, add olive oil in a steady stream while you work the food processor on low, allowing ingredients to emulsify into a paste. Add or detract oil as necessary, depending on how you like the consistency of your pesto. Finally add lemon juice, sugar and season to taste with salt and pepper. Pulse a few times to combine. Store pesto in an airtight container in the refrigerator for up to a week or freeze leftovers for later use. 3. To make pesto pasta, toss pesto with freshly cooked al dente pasta in a pan over low heat until warmed through and fully incorporated. Add cooking liquid from the pasta to thin out the pesto and create a sauce. Season to taste with salt, pepper and lemon juice and/or lemon zest. Sprinkle with plenty of grated or shaved Parmesan cheese on top, and serve immediately.