Sorrel Pesto Recipe

Cooking Directions

• STEP 1.Wash and dry the sorrel leaves, then remove the stems.
• STEP 2.In a food processor, combine the sorrel leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
• STEP 3.With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
• STEP 4.Taste and adjust the seasoning with salt and pepper, if needed.
• STEP 5.Transfer the sorrel pesto to a jar or container and store in the refrigerator for up to a week.
• STEP 6.To serve, toss the pesto with cooked pasta or use it as a spread on sandwiches or grilled vegetables.

Cooking Tips

• If you can't find sorrel leaves, you can substitute with baby spinach or arugula for a similar flavor.
• Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown for extra flavor.
• For a vegan version, omit the Parmesan cheese or use a vegan alternative.

Storage and Serving

• Store the sorrel pesto in an airtight container in the refrigerator for up to a week.
• Serve the pesto with cooked pasta, spread it on sandwiches, or use it as a flavorful topping for grilled vegetables.
• You can also freeze the pesto in ice cube trays for longer storage. Once frozen, transfer the pesto cubes to a freezer bag.