Sorrel is a fresh, citrusy herb that adds a nice twist to a more traditional pesto recipe. This sorrel pesto is great on pasta or rice dishes, in sandwiches, or even as a dip.
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!
- 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
- 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 basket this week!