Garlic Mustard Pesto 2.0

My new and improved garlic mustard recipe! Enjoy 🙂

Serves: 4

garlic mustard


  • About 3 cups of garlic mustard leaves, rinsed
  • Small handful of walnuts
  • 2 tbsp dried basil
  • 1 tsp oregano
  • About 2 tbsp garlic powder
  • 2-3 tbsp nutritional yeast
  • 2-3 tsp lemon juice
  • Olive oil
  • 1 tsp salt
  • Crushed red pepper to taste, if desired
  • 3-4 tbsp of your favorite non-dairy parmesan cheese (homemade cashew parmesan is the best!)

The how-to:

  1. Puree together all ingredients except the vegan parmesan. Add olive oil until you’re happy with the consistency (not really sure how much I used)
  2. Once everything is well combined, stir in the vegan parmesan and adjust the seasonings to taste.
  3. Serve warm and enjoy!

*Serving suggestion: I love this pesto over pasta with some roasted tomatoes and bell peppers, with extra vegan parmesan on top.


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