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  • Chlorophyll pesto and bruschetta
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    By Andreas Viestad

    Chlorophyll pesto and bruschetta

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    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.

    Serves 4


    • 1

      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.

    • 2

      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.

    • 3

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

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