Fiddlehead Pesto

I learned this recipe from a chef in Alaska who developed it for a salmon dish

Ingredients
Procedure
For 6 people
1 pound fiddleheads,         freshly trimmed and chopped
1 pound walnuts
1 cup olive oil  
4 cloves garlic
1 lemon, juiced
to taste salt and pepper
 

  1. In a food processor, grind all of the ingredients while drizzling in the olive oil