Easy Sorrel Pesto Recipe For Pasta And Rice

Today I want to share a recipe for an Easy Sorrel Pesto that you can serve with pasta or rice. Sorrel, with its bright flavor, is the star of the show! Paired with creamy cashew nuts, it makes a delicious dish with a lemony tang. It’s full of flavor and vitamin C, super quick to whiz together, and easily stored in the freezer. What’s more to want?

Pesto is most often made using fresh basil leaves, pine nuts, garlic cloves, lemon juice, and olive oil. But with spring on our doorstep and an abundance of edible greens to forage, it’s time to shake things up! Sorrel pesto is a fantastic alternative to basil pesto and can be enjoyed with hot pasta, rice, or as a topping for bruschetta or a dressing for salads. And in case you missed it, here’s a really simple recipe for Wild Garlic Pesto!

New to foraging?

If you are new to foraging or just getting started in your kitchen garden, Sorrel is one of those plants you should get to know! Its hardy plant comes in many varieties; Common Sorrel and Wood Sorrel are the most common wild varieties, and French Sorrel and Red Veined Sorrel are the most common cultivated plants. They are perennial and require minimum care, which makes them a great addition to your herb garden or even flower bed! 

Wood Sorrel and Common Sorrel though the same species look completely different.
You can read more about foraging Sorrel and how to identify it here.

If you’re new to gardening, don’t miss this step-by-step guide on how to grow pea shoots all year round!

If you don't enjoy foraging in your free time you can often pick up fresh Sorrel at local farmers markets during Sorrel season. Sorrel season varies depending on your location but often starts around February into early-mid summer. After that sorrel can become a little 'woody'.

-Sorrel leaves contain oxalic acid, so if you are sensitive to oxalates, then you want to enjoy this pesto in moderation. Other foods that are high in oxalates include rhubarb, beets, and spinach.

Looking for more foraging recipes? Be sure to check out these simple yet delicious Swedish recipes for Blueberry Soup and Rosehip Soup.

Ingredients for Sorrel Pesto

• 2 Cups of Sorrel leaves
• 2 Garlic cloves
• 1/4 Cup of toasted cashew nuts
• 1/3 Cup of parmesan cheese
• 1/2 Cup of extra-virgin olive oil
• A pinch of salt
• 1/4 Teaspoon of freshly ground black pepper (optional)

-Sorrel leaves are known for their tart flavor, and you, therefore, don't need to add lemon juice. I don't find Sorrel's lemony flavor to be overpowering when combined with the other ingredients.

Tools you will need:

To make a smooth pesto you will need a food processor, a hand-held blender, or a pestle and mortar.

If using a pestle and mortar, you will need to grate the garlic, parmesan, and cashew nuts finely. Grind to make a paste using a little oil before adding the rest of the olive oil. I love the chunky consistency!

How to Make Sorrel Pesto

1. First, sort through the Sorrel and remove any debris, leaves, or roots from the bunch.
   
2. Wash the sorrel leaves in cold water.
   Pat dry using a clean tea towel or a few layers of paper towels.
   
3. Add them to a food processor with the garlic cloves, cashew nuts, parmesan cheese, black pepper (if using), and a pinch of salt.
4. Pulse the ingredients until they are finely chopped. Then slowly add the extra-virgin olive oil in a steady stream until the mixture is smooth.
5. Taste and adjust the seasoning as needed. You may find it necessary to add a little slick of olive oil until you reach the desired consistency.

Serving Suggestions

To make a quick and yummy supper, serve the Sorrel Pesto with some freshly cooked pasta or brown rice and a fresh side salad.

You can also add some protein, such as grilled chicken or shrimp. Sorrel is known for being well suited to oily fish, like smoked mackerel, for example. If fish isn’t your thing, try a lentil salad!

Served in a small bowl, sorrel pesto makes a great dip for veggies!

Pesto also makes a delicious dressing for kale salad! Soften the kale slightly in warm water before tossing it in a large bowl with the lemony sorrel pesto. Crumble a little clump of feta cheese to top it off..
For a fancy twist, top it with a simple poached egg and enjoy!

STORAGE

Store in an airtight container in the fridge for up to 5 days. You can pour a thin layer of olive oil over the surface of the pesto to prevent it from going brown.

Use an airtight container or make smaller portions using an ice cream tray. Transfer to a ziplock bag once frozen. It should store well frozen for 3-6 months.

Variations

This is a basic pesto recipe, meaning you can experiment by swapping out any of the ingredients for what you have on hand.


I used Wood Sorrel for this pesto, but you can use any variety of sorrel!

Why not try swapping out cashew nuts for peeled Marcona almonds, which are sweeter than regular almonds? Sunflower seeds have a high-fat content making them a great substitute for cashews if your’e sensitive to nuts. Pumpkin seeds add a little more texture and a nutty flavor and are full of nutrition. You may need a few extra teaspoons of oil f using pumpkin seeds.

If Sorrel is hard to come by, you can add some spinach or even Wild Garlic.

Goat’s cheese or feta cheese makes a really creamy pesto. Just remember to taste the pesto mixture before you add salt.

I hope you have fun creating new recipes. Let me know your favorite combination in the comments below!

FAQS

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