Garlic Mustard has become a serious threat to our native ecosystems as it invades more and more of our natural areas each year. In order to eradicate it from an area it is necessary to uproot the plant and dispose of it in plastic bags (DON'T throw it on the compost pile or just leave it uprooted on the ground as it has the ability to produce and distribute seeds even under those conditions!). When pulling or cutting Garlic Mustard you've probably noticed the pungent garlicky scent that it emits. It was, in fact, originally brought to this country as a culinary herb and "escaped" into the wild. So, prior to eliminating it, harvest some of those fresh green leaves and make Pesto! Following  is a recipe for Garlic Mustard Pesto provided by the local chapter of Wild Ones natural landscaping organization. Scott's tried it and says it's great!

Garlic Mustard Pesto

• 3 cups Garlic Mustard leaves, washed, patted dry, and packed in a measuring cup
• 2 large garlic cloves, peeled & chopped
• 1 cup Walnuts
• 1 cup Olive Oil
• 1 cup grated Parmesan Cheese
• 1/4 cup grated Romano Cheese (or more Parmesan)
• Salt & Pepper to taste

Combine Garlic Mustard leaves, garlic and walnuts in food processor and chop. Or divide recipe in half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add cheeses, salt & pepper. Process briefly to combine.

Serve warm over pasta or spread on crackers as a appetizer. It also makes a great topping for baked fish.

Enjoy....and get rid of that Garlic Mustard!