So don’t overdose and have in mind that it is a rich source of vitamin C. Went for a walk last Saturday. Blend all ingredients together. Change ), You are commenting using your Twitter account. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Spread on a piece of toasted bread. But being on quite a tight schedule, wanted to get “a bit” more just in case. 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. Serve with slow cooked duck breast or use any way you would regular & classic basil pesto. For the time being, while wood sorrel is flooding the forests, I am looking forward to more recipes with this gorgeous forest green! Okay, sorry. The leaves are combined with the ingredients typically found in a standard basil pesto, which means it's perfect for stirring through pasta. The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. 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.” (. * 1/2 teaspoon of salt. Makes about 1 cup. ( Log Out /  Think about sorrel and other herbs. 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. Pulse breifly until incorporated. 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. Discover more: Blend all ingredients together. 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. Serves: 6 Save Share. * 6 tablespoons of olive oil. The pesto keeps, covered and chilled, for 2 weeks. “Wood sorrel (a type of oxalis) is an edible wild plant that has been consumed by humans around the world for millennia. I am sure many of you… So did some research. To use the pesto: For every pound of dried pasta … 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. ( Log Out /  Change ), You are commenting using your Facebook account. Enjoy! I will definitely try sorrel. Wood sorrel leaves are very delicate, so I picked a lot! Picked some thyme and oregano last weekend – saved some for herb infused olive oil. Blend until smooth. Simple Sorrel Pesto Lemony and bright, sorrel makes a great substitute for basil in this creamy pesto. 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