Garlic Mustard Pesto

When I served this on one of my Central Park tours, people couldn't believe how good it was, and I had to post it on my website pronto, because everyone was collecting the plant to make the recipe.

4 cloves of garlic
3 tbs. garlic mustard taproots
3/4 cups parsley
1 cup garlic mustard leaves
1 cup basil
1-1/2 cup low-sodium olives
2 cups walnuts or pine nuts
1/2 cup mellow miso
1-1/4 cups olive oil or as needed

1. Chop the garlic and garlic mustard roots in a food processor.

2. Add the parsley, garlic, garlic mustard and basil and chop.

3. Add the nuts and chop coarsely.

4. Add the olive oil and miso and process until you've created a coarse paste.

Makes 4 cups