Sorrel Pesto


This is a great sauce to use on a flatbread, or lightly spread over fish or grilled meats. It can easily be made dairy-free by omitting the parmesan and adding more nuts or olive oil.


2 oz sorrel

1/2 cup grated parmesan

1/4 cup pine nuts, toasted (can substitute pecans or almonds for a nice alternative pesto)

1 tsp. lemon juice

1/2 cup extra virgin olive oil

salt and pepper, to taste


Remove any large stems from the sorrel and roughly chop. Place in a food processor or blender with the parmesan and nuts. Add the lemon juice. Blend well, and then slowly add the olive oil while the machine is running to make a smooth paste. Add salt and pepper as needed.



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