gluten free
refined sugar free
- Prep time:15 minutes
- Cooking time:5 minutes (in a food processor)
- Recipe serves:
Pucker-Up !! This delightfully bright lemony-flavoured medicinal pesto is A-M-A-Z-I-N-G :) and we gathered our green fairy friend Miss Wood Sorrel from the (ox-AL-is, meaning "sour") family. She is super easy to gather and loves the cooler months, you can find her in shady areas around your home :) and the best part? They're VERY hard to mis-identify, especially when you take into account their VERY distinctive taste :) They are a great 'free' substitute for basil to brighten up your winter table with a splash of vibrant green pesto! Don't forget to eat your weeds peeps, she could also be scattered on salads, put into soups, made into lemonade or fermented into krauts :)
Ingredients
- 3 cups fresh bright green wood sorrel remove any yellowish ones (packed tightly)
- 2 cloves garlic
- 1/2 cup of roasted pumpkin seeds (any seeds or nuts will work fine)
- 2 tbsp. pumpkin seed butter (or nut/seed butter of your choice)
- 1/2 tsp Himalayan pink salt
- Freshly milled black pepper to taste
- 1/4 cup avocado oil infused with lime or olive oil
- Squeeze of fresh lime juice
- 1/4 cup grated parmesan cheese (optional)
Method
- Place washed wood sorrel, garlic, pumpkin seed butter, roasted whole pumpkin seeds (for texture) and salt n pepper into a food processor. Blend until you get a vibrant green paste, then drizzle in your oil, lime juice and add your parmesan cheese. Pulse breifly until incorporated. All amounts in this recipe can be adjusted according to taste and what you have in your pantry. Enjoy!