Summery Sorrel & Lemon Pesto

By Lorna Jacoby

What to do with all the sorrel in the garden?

Sorrel is highly nutritious and low in calories. It is high in fiber and micro nutrients like magnesium and vitamins C and A. Because of its distinctive taste it is used more as an herb rather than a leafy green. I was surprised to read it comes from the same family as the rhubarb because it looks so much more like spinach.

After making soups and using it in salads I decided I would try a pesto. I have only made this once so it’s not a tried and true recipe. If you have ways of improving the taste let me know but I think this turned out pretty good!

Sorrel & Lemon Pesto

• 1 bunch of sorrel, center rib removed, coarsely chopped

• 130 grams Parmesan cheese

• 75 grams slivered blanched almonds, toasted

• 1 to 2 cloves garlic (more or less as you like)

• 1/4 cup of olive oil

• Zest (no pith) of one lemon

• Juice of one lemon

In a food processor mix the toasted almonds, lemon zest, garlic and cheese until resembling coarse cornmeal.

Add the sorrel, olive oil, lemon juice, and salt and pepper. Process until you have a nice coarse wet mixture. Adjust salt and pepper to taste and olive oil if needed.

Use in pasta, over freshly toasted bread, as a dip, stir into a soup or coat your roasted veggies with the pesto. It’s delicious!