@daywithmei: Garlic Mustard Pesto 5 cups garlic mustard leaves 1/4 cup almonds 1/4 cup parmesan, grated 1/2 tsp salt 1/4 cup olive oil (I use @getgraza) 1. Bring a pot of water to a boil. In the meantime, wash the garlic mustard and squeeze any excess water. Blanch the garlic mustard in the water for 1 minute then place into an ice bath to stop cooking. 2. Squeeze excess water from the garlic mustard and add to a blender along with the remaining ingredients. Process until desired smoothness, using a spatula to scrape down the sides of the blender halfway. 3. Store in an airtight container in the refrigerator for up to 3 days. I stirred the pesto into some locally made radiatori. Inspired by @chaoticforager #pasta #pesto #foraging #foragedfood