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.
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
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.