When Life Gives You Garlic Mustard…Make Pesto!
An amazing team of 26 CLCF volunteers came out to participate in the Garlic Mustard Pull-A-Thon on May 11 at the Joan M. Pick Nature Preserve. This event is a regional competition organized by the South Eastern Wisconsin Invasive Species Consortium (SEWISC) in an effort to minimize the impact of this invasive plant in our local woodlands.
At the Pick Nature Preserve site along Highway Z in West Bend, the crew concentrated on pulling up the invader plant from an area of approximately one-third of an acre where wild violets, black raspberry canes, and stinging nettle grow naturally.
None of our native insects or wildlife eat Garlic Mustard — but you can! The leaves have a garlicky aroma and taste and are the main ingredient in this pesto recipe:
1 cup garlic mustard leaves
1/2 cup basil
3 cloves garlic
2 oz. toasted pinenuts
4 oz. olive oil
juice of 1 lemon
In food processor combine all ingredients except olive oil. Puree and add olive oil with processor running.
Team CLCF was able to remove 620 pounds of Garlic Mustard on Saturday! Donations to the fund-raiser are at $330 so far. Half of that will go to SEWISC and the other half will go to CLCF for continued invasive control. If you would like to make a donation, please CLICK HERE. Be sure to select Cedar Lakes Conservation Foundation as the team name on your donation!