If You Can’t Beat ‘Em, Eat ‘Em: Garlic Mustard Pesto

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Garlic mustard was brought to the U.S. by early settlers. Without any natural predators, this invasive plant thrived along river banks and has forced out many of the native plants. It grows to over three feet high and has shiny green, triangular leaves with a saw-tooth edge.

This Saturday, a coalition of Richmond organizations is literally pulling together to rid the town’s Winooski River floodplain of this and other invasive species during an event called the Great Richmond Root Out.

Believing that the way to beat ‘em is to eat ‘em, Richmond-area restaurants are adding dishes using garlic mustard to their menus. And volunteers who help pull up the plants this weekend will enjoy a meal afterward of pasta topped with garlic mustard pesto.

VPR’s Ric Cengeri spent some time with Rachael Barone, co-owner of On The Rise Bakery, to learn how to make the pesto.


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