To the minor detriment of finding time to write posts, I have been focusing on finding a teaching job in South Korea for the past few weeks. It’s been a little slow going because I’m being very picky and haven’t actually applied to many positions. Luckily, as ESL teaching positions are quite plentiful, I can afford to be somewhat picky, but a large portion of me just wants it over with. Job searching gives me ulcers. Gah.
Actually, this won’t be my first time out there. I will be returning to SoKo after a year away. I first left North America (as a dual citizen of the States and Canada, I claim North America as my home) in August 2008. My intention was to stay for a year, but it just ended up being too good an opportunity to leave then, so I stayed an extra 2 and a half years.
In that time, I made friends with people from all over the world, traveled to about 25 countries, paid off all of my school loans and ate a metric ton of kimchi. Maybe two. As a Seoulite, I always found plenty of things to do, see, eat and experience. Seoul, like any city, has its plusses and minuses.
#1 plus- the amount of people
#1 minus- the amount of people
I’ll let you ponder that.
I look forward to experimenting with traditional Korean dishes (which is saying a lot- Korean food has such a wide array of strong flavours that experimentation could be extreme) as well as getting to know some more people in food circles upon my return to Seoul. I will keep you updated as things progress. Until then: Pesto!
This summer and fall, herbs were ridiculously plentiful in mum’s garden. It was difficult to find ways to use them all. We were stuck with excessive amounts of (among other things) basil, parsley, cilantro, arugula and yellow wood sorrel.
Yellow wood sorrel is a delightful, clover sized plant that happens to be extremely and surprisingly sour. It’s kind of like eating a flat, dry and green lemon. Well… kind of. It grows everywhere and chances are it is growing in a green space near you. You most likely think of it as a weed, but I can assure you of its usefulness. It is wonderful as an extra salad green, gorgeous as a garnish and a delightful addition to anything needing tang. The entire plant is edible (although the stems get harder later in the season) and loaded with Vitamin C. It has some medicinal properties and will help treat skin rashes, swelling and inflammation. It can also be used as an orange/yellow dye. Thanks yellow wood sorrel for being so fabulous and helping to flavour my pesto to perfection!
My recipe yielded a very large amount of pesto. Luckily, pesto freezes perfectly and months after making the stuff, I’ve still got containers full and it’s still gorgeous. It also makes wonderful gifts.
- 10 cups basil, arugula, parsley, cilantro and yellow wood sorrel mixed
- 3 ½ cups walnuts
- 1 ½ cups grated parmesan cheese
- 20 cloves of garlic
- 1 ½ tbsp salt
- 2 ¾ cups olive oil
or for those who lack freezer space
- 2 cups basil, arugula, parsley, cilantro and yellow wood sorrel mixed
- ½ cup walnuts
- ¼ cup grated parmesan cheese
- 3 cloves of garlic
- 1/8 to ¼ tsp salt
- 3 tbsp olive oil
Using a food processor, blend herbs, nuts, garlic, salt and olive oil in small batches. Add small amounts of water for extra blending lubrication. Blend until beautifully smooth with bits of green.
Once the ingredients have finished blending, mix the parmesan into the rest until well incorporated.
Pesto can be frozen for many months and keeps well in the fridge.
Omit parmesan for a vegan version and add a touch more salt. Or use a salty hard vegan cheese (any suggestions?).
Roast garlic if you’re garlic sensitive, although I would never recommend omitting garlic entirely.