Uh oh, basil: my attention has been caught by another green friend named wood sorrel, and she makes a mighty fine pesto. Okay, sorry. 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. I am sure many of you have daydreams/inner dialogues that would make others’ eyebrows raise, and I am secure enough to tell you that mine involved a song, maybe a poem?, from basil, trying to steer my attention back to traditional pesto. And saying that, I know that pesto can be made with so many different herbs and greens: parsley, spinach, garlic scapes (delicious) and arugula are some of the others I know of or have tried. But, when I think of pesto, I think basil, garlic, olive oil– until this week, when my horizons expanded to think of wood sorrel as a fine substitute for the basil.
As I mentioned in the recipe for Wood Sorrel Quiche with Feta, there is a distinct flavor of lemon in bright, delicate wood sorrel. I won’t say this comes shining through in the pesto, but it is a definite, enjoyable flavor note to contrast the sharp spiciness of garlic. Use wood sorrel pesto the same way you would basil (or other) versions of pesto: we had ours for dinner last night with egg pappardelle and asparagus and I ate the small amount remaining for lunch today with wheat berries and a little bit of chevre. If nothing else, wood sorrel pesto is a change of routine and a way to enjoy a tasty green we only get for a few weeks each year.
Wood Sorrel Pesto
- 3 medium cloves of garlic (or more to taste)
- 3 packed c. wood sorrel
- 1/2 tsp. salt
- 3-4 T. olive oil
In a food processor or blender, whir the garlic a few times to mince it and then add the wood sorrel, salt and 2 T. of olive oil. Pulse the mixture, stopping to scrape down the edges a few times with a butter knife or spatula, until the leaves are all chopped. Add the remaining oil a bit at a time until the pesto reaches your desired consistency, and feel free to use even more if you like a wetter/looser sauce. Serve immediately or store in a tightly-closed container in the fridge for up to a week. You can also freeze pesto, though I haven’t ever had enough to try this.
Sara said:
Is wood sorrel the same as sorrel? Our sorrel plant (that the turkeys or who knows what got last year before I got any) has come roaring back to life and I need to use it before our woodland friends swing through again.
cookcanread said:
I researched this before writing my quiche post and found that there is a whole family of sorrels; there was a distinction made between wood sorrel and garden, or common, sorrel. That said, they all have a similar flavor, so I don’t think they are very different, but I was careful to keep saying wood sorrel over and over just in case. I buy wood sorrel from Foraged and Found and posted one of their pictures of it to my FB page in case you can tell from the picture if your sorrel is the same.
Sara said:
I can imagine it working–sorrel I understand is known for its lemony taste which sounds like your wood sorrel is too.
Sarah said:
Um…..I need to know more about garlic scape pesto!!
cookcanread said:
all in time, my dear… 🙂 they’ll be in season in a month or so and then it is all scapes all the time!
Nicolle said:
I’ve never heard of wood sorrel. But, I did just make an avocado pesto over the weekend.
cookcanread said:
that sounds wonderful! I am going to look for your recipe right now.
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Mim said:
Need a picture of wood sorrel please
cookcanread said:
Mim, I did not forage for it myself but purchased this from a vendor at a farmer’s market.