Wood sorrel pesto

“The clearest way into the Universe is through a forest wilderness.” ― John Muir

Went for a walk last Saturday. I want to be out as much as possible this time of year, when everything is just turning green and looks so fresh! Lime green forest – I can and, at times, do spend hours there. Herbs in my flower pots are already getting out, nevertheless, I love to hunt for the wild ones. Picked some thyme and oregano last weekend – saved some for herb infused olive oil. 
The forest is covered in a green carpet of delicious, lemony wood sorrel. 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).

“Wood sorrel (a type of oxalis) is an edible wild plant that has been consumed by humans around the world for millennia. 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.” (Wikipedia)
I have heard that wood sorrel as well as other sour foods may not be a good choice because of oxalic acid. 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.  Oxalic acid is also present in more commonly consumed foods such as spinach, broccoli, brussel sprouts, grapefruit, chives, and rhubarb, among many others. So don’t overdose and have in mind that it is a rich source of vitamin C.


Wood sorrel leaves are very delicate, so I picked a lot! I did lose the sense of quantity. But being on quite a tight schedule, wanted to get “a bit” more just in case. In the end – the pesto required quite a lot anyway!


Ingredients:
* 2 handfuls of wood sorrel
* 6 tablespoons of olive oil
* 2 tablespoons of pine nuts
* 4 garlic cloves
* 1/2 teaspoon of salt
 
Blend all ingredients together. Taste. Add whatever is missing for you. I love it for the combination of sour + garlic = whatever that combination may be called. 
 
Spread on a piece of toasted bread. Serve with slow cooked duck breast or use any way you would regular & classic basil pesto. 
Think about sorrel and other herbs. I will definitely try sorrel. For the time being, while wood sorrel is flooding the forests, I am looking forward to more recipes with this gorgeous forest green! So lemony and delicious!
 
Bon appétit!

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