by Kyle Wagenblast, Executive Chef
Foraging is in full swing and while everyone is talking and raving about Wild Leeks (yes, they are amazing), we are diligently working on doing our part on another tasty, but invasive green: Garlic Mustard!
Garlic Mustard is an herb that was brought over by Europeans in the 1800s. It is high in Vitamin A and C, and it is very tasty. The leafs are tender and slightly bitter with tastes of mustard greens and garlic, while the flowers have a spicy horseradish flavour.
That being said, go out and do your part to combat this invasive herb! Pick as much as you can find and make yourself something delicious; Garlic Mustard Pesto is a crowd favourite, but seeing as BBQ season is upon us, let’s switch it up a little.
Chimichurri! The grass routes of this sauce are Argentinian and typically accompanies most cuts of beef. It can even be used as a marinade.
Garlic Mustard Chimichurri
- 2 cups Garlic Mustard leaves and flower buds, tightly packed
- ½ cup diced red onion
- 2 cloves garlic
- 2 tbsp fresh lemon or lime juice
- 2 tbsp red wine vinegar
- ½ tsp Kosher salt
- ¼ tsp fresh ground black pepper
- ¼ tsp red pepper flakes (or more, to taste)
- ½ cup good quality oil
- Add all ingredients except oil to food processor and pulse until just chopped.
- Slowly add oil and continue to pulse until all oil is incorporated.
- Scrape down sides of the bowl and pulse a few more times.
- You’re ready to go; enjoy! This makes an excellent sauce or marinade for beef.