Ingredients
Garlic Mustard Pesto
- •4 cups garlic mustard leaves, chopped
- •½ cup pine nuts
- •½ cup parmesan or romano cheese
- •¼ cup olive oil
- •1 tablespoon chopped preserved lemon
Preparation
Put chopped garlic mustard leaves in food processor. Add pine nuts, cheese, olive oil, and lemon. Pulse to make a coarse paste.
Blanch tender, unfurled hosta shoots briefly in boiling water, just until the shoots turn a bright green (30-60 seconds should suffice). Toss with olive oil, salt, and pepper, then spread the shoots on a baking sheet covered with parchment paper or aluminum foil. Roast in the oven at 232° C/450° F for 10 to 15 minutes, depending on the thickness of the shoots, then wrap each shoot in a small piece of prosciutto.
Arrange your hosta shoots on top of a generous pool of pesto and voila! You’ve got a foraged spring dish that not only tastes terrific but also makes the world a better place. For a step-by-step video on how to make garlic mustard pesto, click here.
