If you’re in your back yard or going for a hike in the woods this weekend, you might not pay that much attention to some of the plants you see. But some of those weeds could be delicious. WSHU’s Craig LeMoult went for a hike in Greenwich with Michelle Spinei and Steve Conaway of the Greenwich Land Trust, both of whom are devoted foragers.
Among the weeds that are present all over the region is garlic mustard. Here's a recipe for garlic mustard pesto, by chef Bruce Kennedy, courtesy of Northern Woodlands.
1 cup garlic mustard leaves
1 garlic clove
2 tablespoons pine nuts
Sea salt (a pinch or two and adjust to taste)
1/2 cup olive oil
4 tablespoons Parmesan cheese, freshly grated
Place garlic mustard, garlic, salt, and pine nuts in a food processor and finely chop. With food processor running, add olive oil in a thin stream. Scrape the sides of the bowl to mix ingredients. Continue to blend until smooth. Add Parmesan cheese and blend using the pulse feature briefly.