Free food! And we’re not just talking about the many delicious samples being offered at Flavors of the Valley today. There’s food for thought as well: Upper Valley Land Trust’s display is on garlic mustard, an invasive plant that can turn a forest floor into a monoculture. The good news is it also can be used to create a delicious Garlic Mustard Pesto. UVLT is serving samples of the pesto on crackers and it is delicious. I’m ready to head out to look for my own supply of this invasive plant! Here’s the recipe they used:

3 cups garlic mustard leaves, washed, patted dry and packed in measuring cup
2 large garlic cloves, peeled and chopped
1 cup walnuts
1 cup olive oil
1 cup grated parmesan cheese
¼ cup grated Romano cheese (or just use more parmesan)
Salt & pepper to taste

Combine garlic mustard leaves, garlic and walnuts in a food processor and “chop”. With motor running,, add olive oil slowly. Shut off motor. Add cheese, salt, & pepper, and process briefly to combine. Refrigerate, covered. Makes 2 cups, enough to use as sauce for 2 pounds of pasta. It’s good on crackers as an appetizer. Also super on baked fish, spread on filets before baking.

by Pat McGovern