Fiddlehead and Walnut Pesto
Jennifer Danter
Give a boost to traditional pesto with extra green goodness from fiddleheads or asparagus. Be sure to stir in the cheese at the end—it gives the pesto a better texture overall.
2 cups (500 mL) fresh basil leaves, packed
1/2 to 3/4 cup (125 to 180 mL) fiddleheads, steamed and chopped
1/3 cup (80 mL) walnuts, toasted and chopped
2 cloves garlic, smashed
1 anchovy filet, chopped (optional)
1/2 cup (125 mL) extra-virgin olive oil
2 Tbsp (30 mL) each grated Romano and Asiago cheese
In food processor, whirl basil, cooked fiddleheads, walnuts, garlic, and anchovy until coarsely chopped. Add oil and whirl until well mixed, scraping down sides as needed. Turn mixture into bowl and stir in cheeses. Store in refrigerator up to 5 days or portion into small containers and freeze up to 2 months.
Makes 1 1/2 cups (350 mL).
Each 1 Tbsp (15 mL) serving contains: 69 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 16 mg sodium
source: "Spring's Green Goodness", alive #331, May 2010
