Simple Wood Sorrel Pesto | Nordic Foraged Recipe
This vibrant green and delicious wood sorrel pesto is a Nordic twist on a traditional pesto, featuring foraged wood sorrel and sunflower seeds. The slight acidity of wood sorrel gives a perfect balance to the olive oil and the Parmesan cheese. With step-by-step guidance and tips on variations and storing, you’ll be making this homemade nut-free pesto in minutes.
What Is Wood Sorrel Pesto? A Nordic Foraged Recipe
Wood sorrel pesto is one of my favourites, with the deep, wild green flavor thanks to the wood sorrel. The star ingredient, wild wood sorrel (Oxalis acetosella), is usually easy to find in springtime, whether it’s growing wild in the forest or even in your backyard. Wood sorrel makes a wonderfully affordable option for this delicious wild greens recipe. Foraging for wood sorrels is one of the most enjoyable natural lifestyle habits: a natural way to expand your pantry!
Wood sorrels contain a load of vitamin C, beta carotene, and flavonoids. Making your own pesto opens up endless possibilities for customizing its texture and flavor to suit your taste.
If you are looking for more foraged recipes, try out my nettle pancake recipe, sweet dandelion honey, or delicious blueberry pie!
In this foraged pesto recipe, we’re skipping the pine nuts and opting for sunflower seeds instead, which are not only a great fit for the Nordic style but also more budget-friendly. Pine nuts are also not the best friends with people with nut allergies, so this is a treat for those with food allergies same way as with my sunflower seed butter, you might want to try!
I have been struggling for years to have good recipes for dishes that are not normally nut-free, so I have been experimenting myself with a few classic recipes. Like this twist on the traditional basil pesto!
Foraging Wood Sorrel in Nordic Nature (And How to Use It in Recipes)
Wood sorrel leaves resemble clover leaves, but they shine with a brighter color and have thinner, delicate shapes. These lovely leaves contain oxalic acid, making them a tasty but tangy treat when you nibble on them plain! When my daughter and I gather wood sorrel in the forest, I happily do the collecting while she enjoys eating them right away.
We call the wood sorrels in Finnish, unofficially, “ketunleipä“, meaning a fox’s bread. Wood sorrels have been used in traditional medicine for centuries, and have their value as a medicinal plant. The name Fox’s bread comes from the belief that foxes used to heal their wounds with wood sorrel.
This acidic plant is regaining its place in cooking as well; many fine-dining restaurants are now using wood sorrel more in their dishes. A dish finished with oxalis leaves for decoration and a slightly acidic kick, is something I used to serve to many delighted customers.
Ingredients for Wood Sorrel Pesto (Simple Foraged Recipe)
- Wood sorrels: Freshly picked are best, but they keep well for up to 3 days in the fridge. Can be substituted with different greens, for example basil, like in the classic recipe, or with arugula or spinach.
- Raw sunflower seeds: I always use them raw, but you can roast them too to get the nutty flavor. Can be substituted with pumpkin seeds
- Parmesan cheese: Grated, you can use different types of cheese instead of Parmesan cheese, but choose a hard cheese full of flavor for a delicious pesto.
- Fresh garlic: Raw garlic gives a perfect garlic flavor to the pesto; for a milder version, you can use garlic powder.
- Extra-virgin olive oil: This is the moment when you want the real thing and not to skimp on it. In this recipe, the olive oil is not heated, so it is best to invest in the heart-healthy fats.
- Salt and pepper
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You can find the exact measurements on the recipe card.
Tools you may need
- Cutting board and knife
- Food processor
- Small jar to store or a small bowl to serve
How to Make Wood Sorrel Pesto (Step-by-Step Recipe)
Step one: Prep ingredients for your wood sorrel pesto
Mince garlic lightly and grate the Parmesan cheese.
Step two: Blend the wood sorrel pesto
Combine all ingredients and mix with a food processor until a smooth and creamy texture (about 1-2 minutes). If you like to have bits and pieces, stop a bit before.
Step three: Adjust flavor and texture
Next, taste your homemade wild wood sorrel pesto and evaluate the texture: does it need a pinch of salt and pepper, or would you like it runnier? Add some more seasoning or olive oil to reach the perfect homemade pesto for your needs.
How to Use Wood Sorrel Pesto (Easy Serving Ideas)
Serve this foraged Nordic pesto on top of bread. I love to make carrot flatbread for breakfast, spread some wild pesto on it, a bit of baby spinach leaves, and sliced egg, so yummy! You can also dip some veggies in the wood sorrel pesto, use it with pasta, wraps, or whatever you like. Dilute olive oil to make a yummy salad dressing.
How to Store Wood Sorrel Pesto (Fridge & Freezer Tips)
Store the sunflower seed pesto with wood sorrel in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. It is handy to store the wild pesto in the ice cube trays to thaw smaller portions and store it simply in a freezer bag.
Wood Sorrel Recipe Variations (Easy Ways to Customize Your Pesto)
- Substitute wood sorrels and use bunch of basil, or try spinach, parsley, or even arugula.
- For a milder garlic flavor, use garlic powder or wild garlic instead.
- Add some lemon zest or a splash of lemon juice to freshen up.
- For vegan pesto, substitute the Parmesan cheese with nutritional yeast.
- For thicker pesto, add less olive oil. For thinner pesto, add some more olive oil.
- If you prefer more nutty flavors, you can fry the sunflower seeds golden brown in a small skillet, let them cool before mixing the pesto.
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What are your staples from the forest?
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You can find the recipe card below!
Wood sorrel pesto with sunflower seeds
This vibrant green and yummy wood sorrel pesto is a Nordic twist on a traditional pesto with foraged wood sorrel and sunflower seeds. The slight acidity of wood sorrel gives a perfect balance to the olive oil and the Parmesan cheese. With step-by-step guidance and tips on variations and storing, you’ll be making this homemade nut-free pesto in minutes.
Ingredients
- 20 g fresh wood sorrels
- 70 g raw sunflower seeds
- 80 g Parmesan cheese
- 1-2 cloves of garlic
- 150 ml olive oil
- Pinch of salt and pepper
Instructions
- Step one: Prep Ingredients for Your Wood Sorrel Pesto
Mince garlic lightly and grate the Parmesan cheese. - Step two: Blend the Wood Sorrel Pesto
Combine all ingredients and mix with a food processor until a smooth and creamy texture (about 1-2 minutes). If you like to have bits and pieces, stop a bit before. - Step three: Adjust Flavor and Texture
Next, taste your homemade wood sorrel pesto and evaluate the texture: does it need some salt and pepper, or would you like it runnier? Add some more seasoning or olive oil to reach the perfect homemade pesto for your needs.
How to Use Wood Sorrel Pesto (Easy Serving Ideas)
Serve this foraged Nordic pesto on top of bread, dip in some veggies, use with pasta, wraps, or whatever you like. Dilute olive oil to make a yummy salad dressing.
How to Store Wood Sorrel Pesto (Fridge & Freezer Tips)
Store the wood sorrel pesto with sunflower seeds in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Store the pesto handy in the ice cube trays to thaw smaller portions and store it simply in a freezer bag.
Notes
- Learn more about the ingredients and substitutions by scrolling up the post.
- Check Easy Ways to Customize Your Pesto to have ideas on how to adjust the recipe to your liking.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 4601Total Fat: 447gSaturated Fat: 54gUnsaturated Fat: 393gCholesterol: 23mgSodium: 35796mgCarbohydrates: 96gFiber: 53gSugar: 16gProtein: 123g
These calculations are generated automatically by Nutritionix based on the ingredients shown in the recipe. The nutrition information is an estimation and may include errors. All nutritional information presented and written within this site (blueteatile.com) is intended for informational purposes only. The writer is not a certified nutritionist or registered dietitian and any nutritional information should be used as a general guideline only.
