Thanks to my friend Katherine from Quantum Darkness for giving me this sorrel. I had never tried sorrel before. It is very similar to the plant my sister and I used to called “sour pickles”, the edible fruit of the yellow wood sorrel. Which makes sense because it is in the same family. My grandfather used to tell us not to eat them because you never could tell if a dog peed on them or not… I guess we didn’t ingest too many toxins because here I am today.
I used to sorrel to make this gorgeous pesto. The tartness of the sorrel adds a brightness to the pesto similar to adding lemon to a typical pesto. I am excited for the next growing season so I can plant my own.
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender, puree the sorrel, parsley, garlic, Parmesan, pine nuts and oil.
Transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps this way for 2 weeks.
Makes about 1 cup.