Fiddlehead and Walnut Pesto - alive magazine
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…
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Cooking tools:
- Food processor
- Steamer basket
- Grater
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Spoon
- Refrigerator
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- Airtight container
Ingredients
- 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
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