INGREDIENTS
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2 cups garlic mustard leaves (pulled from pre-flowering weeds)
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2 cups walnuts
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1 cup basil
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1 1/2 cups green olives (I don't think I ever want to make pesto without olives again - they're great in the mix -- DG)
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3/4 cup parsley
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1/2 cup miso (Yes, miso -- who woudda thunk? -- DG)