Day Lilly buds with wood sorrel pesto Don’t we all love it when our food comes from our own backyard? On the menu today are highly nutritious wild edible plants: day lilies and wood sorrel. DIRECTIONS Ingredients: 3 cups leaves and soft tops of wood sorrel 1 cup pine nuts, soaked for 30 min. ½ tsp. Celtic sea salt 2 cloves garlic, peeled and finely minced 35-40 unopened day lily buds Rinse wood sorrel and place it together with nuts, salt and garlic in the food processor. Blend until the mix resembles a thick paste. If necessary, add a touch of water to achieve the desired paste consistency. Separate the petals of the lily buds a little, and place ½ tsp. of the pesto between or on top of the buds. Serve as an appetizer.
Posted on: Tue, 13 Aug 2013 21:34:33 +0000