Although the Wood Sorrel’s popularity waned among early Americans, including the esteemed Martha Washington, who relished it both fresh and pickled, its revival is owed to the rekindling of interest by enterprising farmers, foragers, and visionary chefs who discern its potential.
A Recipe Worth Sampling: Wood Sorrel and Basil Pesto
For those intrigued by the allure of Wood Sorrel and yearning to incorporate it into their culinary exploits, here is an uncomplicated recipe for Wood Sorrel and Basil Pesto:
Ingredients:
- 2 cups of young Wood Sorrel leaves and stems, meticulously rinsed and coarsely chopped
- 45g of basil leaves, also rinsed
- 1 clove of garlic
- 45g of toasted almonds
- Juice from half a lemon
- 50ml of olive oil
- Salt and pepper, to your discerning taste
Instructions:
- Combine Wood Sorrel, basil, garlic, almonds, and lemon juice in a food processor.
- Pulse until the amalgamation achieves a harmonious consistency.
- While the processor operates, gradually introduce the olive oil until an emulsion forms.
- Season with salt and pepper to your personal preference.