Garlic Mustard Pesto (Forage and Heal)
100g garlic mustard leaves
60g toasted walnuts or pinenuts
60g finely grated Parmesan cheese
1 tablespoon lemon juice
Fine sea salt and freshly ground black pepper
120ml extra-virgin olive oil
1. Pulse the garlic mustard leaves in a food processor with the walnuts, lemon juice, and a pinch each of salt and pepper.
2. With the motor running, slowly pour the oil through the spout.
3. Add the grated cheese.