Garlic mustard plants grow in small patches. Where you find one, you find about twenty. I discovered this on my first day foraging and it has proved to be my most reliable plant throughout this journey. Creating a pesto came into my mind when witnessing a local store selling ramp pesto. Ramps are a spicy plant that I felt had a similar flavor complex to garlic mustard. The sharp and spicy flavors seemed perfect.

After foraging for as many garlic mustard plants as I could find I returned to my household kitchen. My next step was to figure out what other ingredients I could add to my pesto to make it into a good dish. Since my sister is allergic to nuts, peanuts, and fish, I was not able to use pinenuts even though it is a classic pesto ingredient.

Through the research I did going into the project, I settled on adding fresh garlic as well. At this point I presumed the flavors would be far to harsh and needed something to tone it down. To do this, I added basil and olive oil. I added these ingredients until the consistency looked about right. Finally I decided to add parmasiam cheese to die the dish together.

This dish directly encapsulates my essential question. I used this dish using both foraged ingredients as well as other ingredients I bought at from our local food supplier.