Perfectly Simple (And Delicious) Spring Greens Pesto
Wild spring greens pesto is a breeze to make and has been hand’s down one of my most popular dishes at my tastings and picnics. I make a slightly different variation each week depending on what is growing in my yard, but the base is always the same. I think the secret to this recipe’s success is sorrel!
Whether you have sheep sorrel or wood sorrel (pictured below), its bright, sour and lemony burst of flavor works perfectly in pesto.
Luckily about half of my front yard is covered with wood sorrel/common sorrel, easy to identify with its small yellow flowers and heart shaped leaves. Gather 1 cup of these beauties (stems included!), along with whatever other edible greens you may have available in your yard or garden. This week I added chickweed, garlic mustard leaves, dandelion leaves and wild garlic greens. Finely chop or throw into a blender.
While pine nuts or walnuts are classically added, I prefer sunflower seeds, that way I don’t have to worry about anyone with nut allergies. Make sure to lightly toast any nut or seed you end up using.
For each 1.5 cups of wild greens, use half a cup of toasted nuts or seeds.
Add these to your blender, along with the pre-blended or chopped greens and mix for 15 – 30 seconds. Remove contents and add in a few squeezes of lemon along with at least half a cup of olive oil. Season to taste.
Excellent with eggs, pasta, or atop oven roasted tomatoes and melted mozzarella cheese.
We will be gathering all of these tasty spring greens at each of my April foraging events. Tickets are selling fast, so be sure to sign up soon!
Saturday April 18 – Newton, MA
