foodie mcfooderson

a home cook with notions & an appetite

sorrel pesto

A few weeks ago, a vendor at our Farmer’s Market was selling bags and bags of sorrel.  So much so that not only were we able to make the wonderful Chicken with Sorrel again, but we also found ourselves with enough leftover sorrel that we could try something fun.

With the wonderful herb/lemon flavor, I’d wondered from the get-go if there was any such thing as sorrel pesto when we first got our small batch with the CSA.  The Google universe reveals many like-minded folk and I settle with a version that The Food Addicts have made.

The ingredients are easy:

  • 2 cups fresh sorrel
  • 1/4 cup of pine nuts, toasted
  • 1/3 cup parsley
  • 2 garlic cloves
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 cup olive oil

I have the VitaMix, so my prep time isn’t as intensive as the Food Addicts – and I only trim the bottom stems from my sorrel (if you’re comparing).  The VitaMix pulverizes everything but the Parmesan, which I mix in at the end (I like my pesto to have some textural differences):

Clean, lemony and bright.  This is a fantastic turn on pesto if you find someone with huge bags of sorrel for $3 at the Farmer’s Market.  And what does one do for a great meatless weeknight meal?  Mix it with freshly cooked and drained gnocci you picked up from the refrigerated pasta section, of course!


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This entry was posted on August 30, 2011 by in farmer's market and tagged , , , , , .

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