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Recipe: Sorrel Pesto

Makes ¾ cup

Pesto is very forgiving: substitute any nut or seed you’d like. For a vegan version, use an equal amount of nutritional yeast instead of Parmesan. This pesto is so good, you’ll use it as a sandwich spread, mix it with yogurt for a veggie dip, stir it into scrambled eggs or mix it into a salad dressing. To prepare the sorrel, rinse the leaves and remove the stems.

1½ cups roughly chopped sorrel (1 small bunch, about 2 ounces)

½ cup whole almonds

¼ cup olive oil

3 cloves garlic

¼ cup grated Parmesan

Salt and pepper

In the jar of a blender, combine sorrel, almonds, olive oil, and garlic. Process until the ingredients make a paste as chunky or smooth as you prefer. Move mixture to a medium bowl and stir in Parmesan. Season to taste. Pesto may be made up to 3 days ahead of time and refrigerated. The color will darken.

Adapted from a recipe provided by Becky Striepe


Celebrate the ‘prettiest’ season of them all with recipes that feature spring’s bounty

Thursday, April 25, 2013

It’s the season for brighter, fresher flavors: The tangy sweetness of strawberries, the tender grassiness of just picked asparagus, the refreshing sharpness of sorrel and the spice of young garlic and onions are just what we’re longing for after the darker, heartier foods of winter. It’s an age-old craving, this desire to indulge in the tonic vegetables and fruits of …

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