Simple Sorrel Pesto

Jill Melton
  • Yield: 6 servings


2 fat garlic cloves
2/3cup pumpkin seed kernels, pine nuts or walnuts
20 sorrel leaves
1/3cup extra-virgin olive oil
1/4teaspoon coarse salt
1/2cup grated Parmigiano Reggiano cheese


  1. Place garlic in food processor; process until minced. Add pumpkin seeds; process until ground. Add sorrel; process. Add olive oil and salt and process until creamy. Stir in cheese. Serve with pasta.

Nutritional Info *per serving

  • Calories 283
  • Fat 26g
  • Saturated Fat 5g
  • Cholesterol 5mg
  • Sodium 204mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 0.3g
  • Protein 11g
  • Finding Happiness in the Kitchen with Sorrel Pesto | Kristi's Farm to Table

    […] I’ve also been exploring new ways to cook things that hadn’t really inspired me before, like sorrel, which I had never eaten before a few years ago. David Ansel of The Soup Peddler recommended using it in soup – no surprise there. I also tried it sauteed with chard and tried it in omelets, but I still hadn’t found my “go to”  recipe for this often sour, tangy green until I saw a recipe for sorrel pesto from […]

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