Chlorophyll Pesto and Bruschetta

There are wild, edible plants growing everywhere in the countryside (and in this case in Frogner Park in Oslo), including the ingredients I have used in this recipe, i.e. ground elder, ramsons and stinging nettles, to make a Norwegian pesto. You can also use a combination of wild herbs and cultivated herbs, such as parsley, oregano and lovage.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 large fistful of ground elder

1 large fistful of stinging nettles

1 large fistful of ransoms

1 tbs. elm seed hearts

½ cup (1 ½ dl) grated Holtefjell XO, or another similar type of Parmesan cheese

4 tbs. hazel nuts, toasted and finely chopped

⅓ cup (1 dl) rapeseed oil

4 slices of bread, light and airy

Salt and pepper

PREPARATION:

• Toast the hazel nuts in a frying pan until they are golden brown. Allow them to cool and then rub them together between the palms of your hands in order to remove the thin, brown shell.

• Wash the harvested leaves thoroughly and remove any coarse stalks. Blend the stinging nettles, ground elder, ramsons, hazel nuts and oil. You could also use a mortar for this. Stir in the cheese and elm seed hearts and add salt and pepper to taste.

• Toast the bread on a shelf in the oven, under a grill or in a toaster.