Author Notes: This recipe is a good mix of early spring offerings that I was inspired to make while on a afternoon hike. I passed by some wild nasturtium and on my way back, picked a bunch for my pesto. The spring garlic came from my backyard and I picked the other ingredients up from local farmers. Scapes would be a great addition, if available.
- Bill Schimpf
- 1/3 cup Grapeseed oil
- 1/4 cup Olive oil
- 2 tablespoons Pine nuts or Walnut
- 1/2 of a garlic clove
- 1/2 teaspoon +a small pinch Kosher salt
- 7 turns of a pepper mill (fine grounds)
- 4 ounces Nasturtium leaves
- 1 Nasturtuim flower
- 1/2 teaspoon Lemon juice
- Combine the oils, garlic, pine nuts (or Walnuts) and salt. In a blender or using a hand blender, blend together until smooth (about 15 seconds).
- Add the nasturtium leaves in two parts. Blend the first half until smooth, then add the second half of the leaves and the flower. Blend until smooth.
- Add black pepper and lemon juice and stir with a spoon. Your pesto is complete.
Filddlehead Fern and Spring Garlic Couscous
- 1 cup Whole Wheat Couscous
- 1/2 cup White wine
- 1/4 teaspoon Kosher salt
- 7 Turns of the pepper mill
- 1 Bay leaf
- 2 sprigs Thyme
- 1 1/4 cup Chicken stock
- 3 Stalks of Spring garlic
- 2 cups Fiddlehead ferns
- 1 tablespoon Sweet butter
- 1/4 cup Chicken Stock
- 1 splash White wine
- 2 sprigs Thyme
- 2 teaspoons Lemon juice
- 2 tablespoons Olive Oil
- 1/2 teaspoon Kosher salt
- 10 Turns of the pepper mill
- In a medium pot, bring stock, salt, ground pepper and wine to a boil. Add the thyme, bay leaf and couscous, swirl in the pan and cover.
- Once all the liquid is absorbed (15 minutes) fluff the couscous with a fork set aside and cover.
- In a saute pan add the wine, stock, a quarter teaspoon of the (second measurement of salt), and thyme. when it comes to a boil add the Fiddleheads. Once half of the liquid in the pan is gone, add the spring garlic and butter. Swirl the pan over the heat until the butter dissolves.
- Add the Fiddleheads, spring garlic, lemon juice, olive oil, the other quarter teaspoon of salt and the ground pepper to the couscous and fold together.
- Grill Pork Chops and serve.
- This recipe was entered in the contest for Your Best Spring Alliums