This was originally posted on June 4, 2009. It’s such a great summer recipe, though, I thought I’d give it a little bit of love today!
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 1/2c sorrel, ribs removed
- 1/2c almonds (you could use any nuts or seeds you like in place of the almonds)
- 3 cloves of garlic
- 1/2c olive oil
- 1/4c nutritional yeast
- salt and pepper, to taste
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.
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 this week!
Image Credit: Creative Commons photo by mafetoni
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