Sorrel Pesto for Bread-Dipping or Pasta-Topping

Sorrel Pesto

Last week’s Vegetable Husband delivery included some local garlic and a big bag of sorrel. I’d never cooked with sorrel before, but my mom did a little googling while we were gabbing and mentioned sorrel pesto. Sorrel pesto! This was so on. I was able to make this with just ingredients from my pantry, and it was fresh and delicious tossed with some whole wheat pasta.

Sorrel has sort of a tangy, lemony flavor. Every recipe mom saw advised that you remove the center ribs from the leaves, so I’m guessing that’s a standard part of prepping the stuff. The leaves have a pretty strong flavor, and I bet those ribs are even more tangy!

Sorrel Pesto


  • 1 1/2 cups sorrel, ribs removed
  • 1/2 cups almonds (you could use any nuts or seeds you like in place of the almonds. Cashews or sunflower seeds would work well.)
  • 3 cloves of garlic
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • salt and pepper, to taste

Cooking Directions

  1. Toss everything into the blender except for the nutritional yeast, salt, and pepper. Blend, scraping down the sides of your blender as needed, until the mixture turns semi-smooth. A few chunks of nuts or sorrel here and there are totally fine.
  2. Pour the mixture into a large bowl and stir in the nutritional yeast, salt, and pepper. Toss with freshly cooked pasta!

This would also be a great dip for bread or as a sandwich spread. So many possibilities! I added some steamed broccoli to the pasta, because broccoli also came with our Vegetable Husband basket this week!

2 comments on “Sorrel Pesto for Bread-Dipping or Pasta-Topping
  1. Pingback: » Sorrel Soup

  2. I miss VegHusb and all the wonderful strange veggies it brought me! (Had to cancel when I was laid off, no money. sigh.) I love the sorrel pesto idea!

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