Monday, May 9, 2011

Sheep Sorrel and Seedling Pesto

Not the prettiest pesto you've ever met, but a tasty one.

It's exciting times in the garden. Yesterday, I spent a while in the garden doing a task I never enjoyed: thinning the seedlings. That is, until I started eating my seedlings. I wait until they're a decent size, and cull them. Once they are washed, roots and all, I can do various things with them, like putting them on a sandwich, like sprouts (which they are), or make soup (along the lines of this garlic mustard greens soup), or make a pesto-like sauce.

To call this pesto is a stretch, as there is no cheese or nuts, or any of the traditional pesto ingredients. I gathered all of my seedlings, a mix of mustard greens, arugula and radishes and added a good amount of wild sheep sorrel, a tangy lemony green that grows wild in my garden. Sheep sorrel is very tasty, and makes a great soup. It's also an indication that your soil is acidic, although every time I test my soil it's very alkaline. Go figure. Sheep sorrel is high in oxalic acid, hence it's tanginess, and the radishes are a little tough, so I blanched them quickly in boiling water. This turned the sorrel a horrible color, so the finished product is not that jewel-toned green hue that I love so much.

After blanching, the greens went into the food processor and got pureed with some olive oil, and a few cloves of garlic. I'll eat this as a condiment on sandwiches, tossed with pasta or steamed veggies. It's garlic-y and peppery, with a lemony tang.

Wild sorrel.


  1. What a great idea! I'll have to copy before the garden is ripped-up.

  2. Sorrel does not grow wild around here and I have never tried growing it. It sounds delicious and I will have to try this with some substitutions from my garden this summer.


  3. adventuresindinner - I eat anything I can get my hands on!

    Sense of Home Kitchen - Thanks for visiting, Brenda! I'm looking forward to making some sorrel soup. You can get seeds for a different kind of sorrel, but similar tasting at many seed companies.

  4. I've got some gorgeous lemon sorrel that would be perfect for it. You can order plants from that are super healthy.

  5. As a household that can't put nuts & cheese in our pestos; your pesto counts as pesto to us :) This sounds really wonderful. I need to find some sorrel as this really sounds great. I had never thought of using microgreens in my pestos- especially argula- bingo!

  6. Julia Thanks for the post about your sorrel and seedling pesto, that sounds really tasty! I have lots of french sorrel and love that citrusy tangy flavor, so packed with lively nutrition! I'm sharing a link to your blog spot with my fb friends.