Pesto Fiddleheads with Pesto Kale Salad and Cashews

I make a ton of pesto. Mostly because I can’t resist basil, it’s so beautiful and sultry. It’s so amazing on everything but then I come home and use a couple of leaves on toast and feel the clock ticking on how I’m going to use the rest of it so I end up making pesto.

So after buying fiddleheads because they’re so hot right now, I didn’t know what else to do but to fry them up in some pesto.

The result was so hot. I don’t know if fiddleheads are better tasting than broccoli or your usual B-list veggies (because fiddleheads are the rising stars right now) but they definitely are pretty.

Pesto Fiddleheads


Mashed potatoes are always a crowd pleaser so my advice if you’re trying a new ingredient is to try and pair it with mashed potatoes. Polenta, mashed cauliflower, or rice would have worked too.

I used the remaining pesto to make a kale salad and it was so satisfying. The key is to knead the kale, soften it, talk tenderly to it, and maybe give it a promise ring. It will result in a beautiful texture.

Pesto Kale Salad

Here’s the official recipe!


2 Comments Add yours

  1. Love the nutritional yeast in the pesto! I’ll have to try that 🙂

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