Sourgrass Pesto Crostini Recipe

Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

  • Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.

  • Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.

  • Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.

  • Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

Recipe: Sourgrass Pesto Crostini

Now that you're familiar with sourgrass, let's turn it into a delectable appetizer: Sourgrass Pesto Crostini. This recipe combines the zesty flavor of sourgrass with the richness of Parmesan cheese and the crunch of toasted baguette slices. It's perfect for any gathering or party.

Ingredients

  • 1 baguette, thinly sliced

  • 1 cup sourgrass leaves, washed and dried

  • 1/4 cup pine nuts or walnuts

  • 2 cloves garlic, minced

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).

  2. Arrange the baguette slices on a baking sheet in a single layer.

  3. Toast in the oven for 8-10 minutes, or until crisp and lightly golden. Remove and set aside to cool.

  4. In a food processor, combine the sourgrass leaves, pine nuts or walnuts, minced garlic, and grated Parmesan cheese.

  5. Pulse until the mixture is finely chopped.

  6. With the processor running, slowly drizzle in olive oil until the mixture forms a smooth paste.

  7. Season the pesto with salt and pepper to taste.

  8. Spread a generous amount of sourgrass pesto onto each toasted baguette slice.

  9. Sprinkle additional grated Parmesan cheese on top of the pesto.

  10. Arrange the crostini on a serving platter and serve immediately.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado