Wild pesto and grilled artichokes

A delicious treat in the early spring when you still want warm food.

400 g of spaghetti (I use brown rice pasta) or spiralized squash

Add all the Ramson, Ground Elder and Basil Pesto from this recipe

1 jar of artichokes in water

Butter or oil for frying

Garlic 1 clove

Parmesan or other cheese

Nuts by choice

Lemon juice or Apple cider vinegar

Cook and drain the pasta and add all the pesto

Fry bites of artichokes in butter and garlic.

Serve with cheese and salted nuts, here we used cashews. Sprinkle over lemon or apple cider vinegar.