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.
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.