Wild garlic mustard is a very aromatic, if slightly bitter, herb which works well in pesto.
Wild garlic mustard is a super food as it contains vitamin A, B, C, E, calcium, copper, magnesium, potassium, selenium, iron, manganese, zinc and omega-3 fatty acids.
50 gr pine nuts
25 gr wild garlic mustard, washed and dried
1 tablespoon olive oil
1 pinch coarse sea salt
2 cloves of garlic (in their skins)
In a pan, gently heat the unpeeled garlic in the olive oil for 3 minutes, then take off the heat, let them cool and perl their skins.
In a blender add the pine nuts, coarse sea salt, garlic-infused olive oil, wild garlic mustard slightly torn into chunks and the peeled roasted garlic. Mix until you get a smooth paste.