Fiddlehead-Walnut Pesto
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A wild pesto made with fiddlehead ferns, basil, walnuts, garlic, and cheese. Perfect for pasta, salmon, or toast.
Ingredients
- 473 ml fresh basil leaves packed
- 118 ml fiddleheads washed, steamed, and chopped
- 78.1 ml walnuts toasted and chopped
- 2 clove garlic smashed
- 2.46 ml lemon juice
- 118 ml extra-virgin olive oil
- 59.1 ml grated Pecorino Romano or Parmesan cheese
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 922 mg
- Iron: 8.15 mg
- Magnesium: 167 mg
- Phosphorus: 776 mg
- Potassium: 1436 mg
- Zinc: 5.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml lemon juice
- 118 ml extra-virgin olive oil
- 59.1 ml grated Pecorino Romano or Parmesan cheese
- kosher salt
- freshly ground black pepper
Prepare
- 473 ml fresh basil leaves, packed
- 118 ml fiddleheads, washed, steamed, and chopped
- 78.1 ml walnuts, toasted and chopped
- 2 clove garlic, smashed
Let's Cook
-
Step 1.
Wash the fiddleheads thoroughly, then steam them until tender, about 5-7 minutes. Drain, let cool, then chop finely. Set aside.
-
Step 2.
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Let cool, then chop roughly.
-
Step 3.
In a food processor, combine the basil, chopped fiddleheads, toasted walnuts, smashed garlic cloves, and lemon juice. Pulse until coarsely chopped, scraping down the sides of the bowl as needed.
-
Step 4.
With the food processor running, slowly drizzle in the olive oil and process until the mixture is well combined and smooth, scraping the sides once more if necessary.
-
Step 5.
Transfer the pesto to a medium bowl. Stir in the grated Pecorino Romano or Parmesan cheese, a pinch of kosher salt, and freshly ground black pepper to taste. Adjust seasoning if desired.
-
Step 6.
Serve immediately over hot pasta, or spread on a salmon fillet and bake. The pesto can be stored in the refrigerator for up to 5 days, or frozen in an ice cube tray for up to 2 months.