Tuesday, July 9, 2013

Wood Sorrel Pesto

After our week long trip to Connecticut, Thag got out the lawn mower. Yub Yub pleaded, "Papa, please don't cut the grass!  It is so long, like a meadow.  I have dreamed of it being like this for three whole summers!"

Well, we own 25 acres, so he had plenty to mow and still leave the front yard long.  Yub Yub sat in the foot long grasses, making "soup" with weeds, mud, and water.  She brought in a few cups of wood sorrel she had gathered and asked if we could make real soup.  We've never cooked with wood sorrel before, only eaten it as a trailside nibble or in salads so the idea was intriguing.  Still, it was 93 degrees outside, so soup was out of the question.  Instead we turned it into pesto, and it was delightful.  The light lemony flavor of wood sorrel rang through.  This weed is very common, easy to gather, and tastes good well into the season.  Try this recipe the next time it is too hot to cook!

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.  Blend until fine.  Add oil.  Blend until smooth.  Add cheese.  Pulse breifly until incorporated.  All amounts in this recipe can be adjusted according to taste.  Enjoy!


  1. I enjoyed your articles in northern woodlands and have now subscribed to your blog. looking forward to more..

  2. My brothers and I always snacked on this when we were children. I saw it today and I again became curious about it's edibility. Thanks for posting the article!