Sorrel Pesto


Common Sorrel

Wood Sorrel

Click below to learn more about where to find and forage Sorrel!

– 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. Remove any debris, or roots from the Sorrel.  Wash the leaves, pat dry  and add them to a food processor with the garlic, cashew nuts, parmesan, and salt.

2. Pulse the ingredients until they are finely chopped.  Then slowly add the  olive oil until the mixture is smooth.

3. Taste and adjust the seasoning as needed. It may be necessary to add a little extra olive oil until you reach the desired consistency.

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

Stored in an airtight container, sorrel pesto can be safely kept in the fridge for up to 5 days. Pour a thin layer of olive oil over the surface of the pesto to prevent it from turning brown

Pesto is super easy to freeze! You can use an airtight container or make smaller portions using an ice cream tray. It should store well for 3-6 months.