Garlic Mustard is also known to poison the larva of our local butterflies! So I say, “eat pesto for butterflies!”
Please remember to be an ethical nature explorer. Be mindful that some wild edible plants are at risk when they’re harvested in a high-trafficked trail or natural urban space. And while garlic mustard is an invasive species and will never be on the at-risk list in North America, it’s still illegal to pick or harvest ANY plant or berry from a park. Foraging can be a lovely way to connect with nature, but it’s important to remain mindful to not harvest or encourage the consumption of trending or at-risk plants.
So look for this crawling green in your or a neighbors backyard! Also, if you’re not 100% on your ID, it's best to leave it be. Consider the health of the environment you plan to harvest, and how it might affect the space or wildlife once you’re gone. Enjoy your backyard adventure!
Vegan Garlic Mustard Pesto
- 2-3 handfuls of Garlic Mustard (2 bunches)
- ½ c. pecans (or nuts of choice)
- 1-3tbs. seeds (chia, sunflower, pepitas)
- ½-1c. EVOO
- 4-6 cloves of garlic
- Salt or Nutritional Yeast to taste.
Soak nuts and seeds in water for 3 hours. This helps with digestion, absorption of ‘NUTrients’, and pesto consistency. Place nuts, seeds, garlic, and washed garlic mustard in the food processor. Gradually add EVOO until desired consistency. Add a little salt or nutritional yeast to taste. Enjoy on pasta, toast, or veggies!
*Please note, harvesting any plant or berry in public parks is illegal. And if you’re not 100% on your plant identification, do not touch it or consume it. Just admire it. :)
We can’t wait to hear about your pesto and backyard finds!
