Day Lily Buds with Wood Sorrel Pesto

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Preparation time:

Yield: 6 portions

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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.