Cow Parsley & Garlic Mustard Sauce

The bitter-sweet taste of young garlic mustard (Alliaria petiolata) blends subtly with the herby tastes & textures of cow parsley, to make a fine substantial sauce suitable for pasta or grains. The kind of food I need to eat when I return home if I’ve been wandering on the road for a week or so.


  • 50g garlic mustard tips (shredded & chopped )
  • 400g vine-ripened cherry tomatoes (chopped)
  • 1 red chilli (chopped)
  • 50g cow parsley shoots & buds
  • 1 banana (chopped)
  • 1 tbs honey
  • 2tbs tomato purée
  • 30g parmesan cheese
  • 3tbs oil/butter

Suggested Instructions

  1. Heat oil and add the chilli and garlic mustard tips, and cook on medium for 3 minutes.
  2. Add the cherry tomatoes, banana, tomato purée & honey. Mix ingredients and simmer on low for 30 minutes.
  3. Add chopped cow parsley, parmesan cheese, then put a lid on the saucepan, remove it from the heat and leave for 20 minutes.
  4. Cook some spagetti, and when done serve with the garlic mustard sauce.

Serves: 2

Further Reading