I am sure many of you… In Dr. James Duke’s Handbook of Edible Weeds, he notes that the Kiowa Indian tribe chewed wood sorrel to alleviate thirst on long trips, that the Potawatomi Indians cooked it with sugar to make a dessert, the Algonquin Indians considered it an aphrodisiac, the Cherokee ate wood sorrel to alleviate mouth sores and a sore throat, and the Iroquois ate wood sorrel to help with cramps, fever and nausea.” (. Picked some thyme and oregano last weekend – saved some for herb infused olive oil. Add cheese. Discover more: Wood sorrel leaves are very delicate, so I picked a lot! Simple Sorrel Pesto Lemony and bright, sorrel makes a great substitute for basil in this creamy pesto. The leaves are combined with the ingredients typically found in a standard basil pesto, which means it's perfect for stirring through pasta. Lime green forest – I can and, at times, do spend hours there. * 2 tablespoons of pine nuts. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. I will definitely try sorrel. I did lose the sense of quantity. ( Log Out /  * 4 garlic cloves. In the end – the pesto required quite a lot anyway! Taste. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. * 1/2 teaspoon of salt. Copyright © 2020 Gintare Betaite and www.raspberry-flavor.com. The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. Slow cooked egg (65C) with smoked salmon and fresh tomatoes, Pan-seared cod with green beans and butter and white wine sauce, https://raspberryflavorcomblog.files.wordpress.com/2020/04/15-soul-ballet-boom-boom-boom.mp3. All amounts in this recipe can be adjusted according to taste. Change ), You are commenting using your Twitter account. “Wood sorrel (a type of oxalis) is an edible wild plant that has been consumed by humans around the world for millennia. 10 minutes. In the end – the pesto required quite a lot anyway! I have heard that wood sorrel as well as other sour foods may not be a good choice because of oxalic acid. Directions. Herbs in my flower pots are already getting out, nevertheless, I love to hunt for the wild ones. So did some research. In fact, some sources do state that it is not recommended in large quantities to people who have issues with kidney function. 2 cups fresh wood sorrel 1 clove garlic 3 tbsp walnuts (almonds or pine nuts will work fine) 1/8 tsp salt 1/4 cup olive oil 1/4 cup grated parmesan cheese Pour wood sorrel, garlic, walnuts, and salt into a food processor. Decided to go for a wood sorrel pesto – for a slow cooked duck breast (or fish, pasta, meat and anything else that may sound as a good marriage with it). The pesto keeps, covered and chilled, for 2 weeks. Okay, sorry. All rights reserved. PT10M. Add oil. * 6 tablespoons of olive oil. So don’t overdose and have in mind that it is a rich source of vitamin C. Went for a walk last Saturday. Jul 8, 2015 - Uh oh, basil: my attention has been caught by another green friend named wood sorrel, and she makes a mighty fine pesto. Change ), You are commenting using your Google account. Enjoy! Think about sorrel and other herbs. Change ). ( Log Out /  Blend all ingredients together. I know that's weird, but I swear that's what I was thinking as I enjoyed the last of my wood sorrel pesto for lunch today. Pulse breifly until incorporated. Blend until fine. 6. Blend all ingredients together. https://raspberry-flavor.blogspot.com/2015/05/wood-sorrel-pesto.html Ingredients: * 2 handfuls of wood sorrel. This sorrel pesto recipe showcases the herb's tangy, acidic flavour in a sauce that takes minutes to make. For the time being, while wood sorrel is flooding the forests, I am looking forward to more recipes with this gorgeous forest green! This sorrel pesto recipe showcases the herb's tangy, acidic flavour in a sauce that takes minutes to make. But being on quite a tight schedule, wanted to get “a bit” more just in case. Oxalic acid is also present in more commonly consumed foods such as spinach, broccoli, brussel sprouts, grapefruit, chives, and rhubarb, among many others. My passion is delicious food, photography and life! To use the pesto: For every pound of dried pasta … ( Log Out /  Enter your email address to follow this blog and receive notifications of new posts by email. Ingredients (8) 2 Garlic Cloves; ⅔ cup Pumpkin Seeds; or ⅔ cup Pine Nuts; or ⅔ cup Walnuts; 20 Sorrel Leaves; ⅓ cup Extra Virgin Olive Oil; ¼ tsp Kosher Salt; ½ cup Grated Parmigiano Reggiano Cheese ; Add to list. ( Log Out /  Serve with slow cooked duck breast or use any way you would regular & classic basil pesto. But being on quite a tight schedule, wanted to get “a bit” more just in case. Makes about 1 cup. Blend until smooth. I want to be out as much as possible this time of year, when everything is just turning green and looks so fresh! In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. Change ), You are commenting using your Facebook account. Add the garlic and process again until it is uniform with the nuts. I love it for the combination of sour + garlic = whatever that combination may be called. Add the sorrel, about 1/2 cup at a time, when it gets too thick to process, start adding the oil slowly, alternating with the remaining sorrel … Serves: 6 Save Share. The leaves are combined with the ingredients typically found in a standard basil pesto, which means it's perfect for stirring through pasta. So lemony and delicious! Add whatever is missing for you. The forest is covered in a green carpet of delicious, lemony wood sorrel. Spread on a piece of toasted bread. Sorrel fettuccine with brown shrimp sauce, Aerated raspberry mousse with herb sorbet and cocoa, Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead, Barbecued lobster tail with mallow, courgette stalks and wild cherries, Place the nuts, cheese, garlic, herbs and olive oil in a blender and blitz until you have a course pesto, Taste and season with salt, pepper and lemon juice, Join our Great British Chefs Cookbook Club.