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Sauteed fern shoots (or asparagus) and shrimp with lemon balm pesto

Sauteed fern shoots (or asparagus) and shrimp with lemon balm pesto

Pesto Italian cuisine

In Hawaii, edible fern shoots are called pohole or ho`i`o. This week’s CSA treasure was a big bunch of lemon balm. With Didi Emmons’ Vietnamese Pesto (from her cookbook Vegetarian Planet – which I love!) on my mind, I decided to make something using both ingredients and this is what I came up with. <br />Note: Asparagus would also be lovely in this dish, and linguine or another pasta could stand in for the rice noodle, <br /> if desired. For a vegetarian option, omit the shrimp and add up to a cup more fiddleheads or asparagus.