>> 3 tbsp. garlic mustard roots
>> 1 cup garlic mustard leaves
>> 3/4 cups fresh parsley
>> 1 cup fresh basil
>> 4 garlic cloves
>> 1 ½ cups of low-sodium olives
>> 2 cups of walnuts or pine nuts
>> 1/2 cup mellow miso
>> 1 ¼ cups olive oil or as needed
Finely chop the garlic mustard roots and garlic cloves in a food processor or by hand. Then add in finely chopped parsley, garlic mustard leaves and basil.
Add finely chopped nuts to the mixture. Then add the olive oil and miso and process until you've created a coarse paste.
You may want to use less olive oil than what this recipe calls for – add in a little at a time until you have the consistency you like.
Wild Edibles in Recipe: Garlic Mustard
Wild Fungi in Recipe:
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