Garlic Mustard Pesto with Hosta Shoots
Ellen Zachos, author of six books, is a foraging expert who lectures at flower shows and garden clubs.
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
1. Put chopped garlic mustard leaves in food processor. Add pine nuts, cheese, olive oil, and lemon. Pulse to make a coarse paste.
2. 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.
3. 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.
Ellen Zachos
Ellen Zachos is the foraging expert at About.com where she shares seasonal recipes and tips on foraging. To see more, go to foraging.about.com. She also works with RemyUSA, teaching foraging mixology workshops across the US. Ellen is a Harvard graduate and the author of six books including Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat. She lectures at flower shows and for garden clubs around the world.
Photo credit: Rob Cardillo
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