Today I am sharing my favorite fiddlehead recipe: pesto! I used toasted pumpkin seeds, but I encourage you to substitute whatever you have on hand (pinenuts, almonds, walnuts, sunflower seeds, etc). Remember to begin by blanching your fiddleheads in boiling water for about two minutes, followed by an ice bath.
This pesto can be consumed in all sorts of ways! Try it on spaghetti squash, spiralized zucchini noodles or scrambled eggs. Use it as a veggie dip or on top of a thick slice of sheep's cheese. We enjoy it with Elana's Pantry Gluten-Free Paleo Bread, tomatoes, goat cheese and sprouts.