Garlic Mustard Pesto

Chef: Kelly Lucas from Full Moon Apothecary

Serves: 1L jar
Prep Time: 5 minutes
Total Time: 15 minutes


  • 2 cups garlic mustard leaves
  • 1/4 cup nuts or seeds of choice,
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese, grated (use nutritional yeast for a vegan option)
  • pinch of salt


  1. Thoroughly wash the garlic mustard leaves under running water.
  2. Combine all of the ingredients in a blender or a food processor.
  3. Process for 5-10 minutes until smooth
  4. Store in 1 L jar of 2 500ml jars, use right away, store in the fridge for 1 week, freeze up to 3 months.
  5. Use pasta to dress pasta, grilled vegetables, potatoes, as a marinade for protein or as a dip!

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