excellent pesto, lighter than most because no parmigiano is added to mixture until serving. i grow sorrel and was looking for a good recipe to use it, this was it. the almonds and lemon zest add just the right amount of texture and flavor enhancement.
Sorrel and Almond Pesto Pasta
With its tart, almost kiwi-like flavor and bright color, sorrel lends itself perfectly to pesto. Toss it with room-temperature fettuccine for a fresh take on pasta salad.
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- Calories: 727
- Calories from fat: 58%
- Protein: 15g
- Fat: 47g
- Saturated fat: 5.7g
- Carbohydrate: 68g
- Fiber: 5.3g
- Sodium: 193mg
- Cholesterol: 0.0mg
- 12 ounces fettuccine
- About 2/3 cup extra-virgin olive oil, divided
- 1/2 cup toasted whole almonds
- 2 medium garlic cloves
- 1 teaspoon lemon zest
- 3 cups roughly chopped sorrel* leaves
- 1/2 teaspoon kosher salt
- Parmesan cheese for grating
- 1. Cook pasta according to package directions. Drain and let cool, or rinse with cold water and drain again. Drizzle with about 1 tbsp. oil to prevent clumping.
- 2. Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon zest, sorrel, 1/2 cup oil, and the salt, whirling until just blended but still coarse.
- 3. Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tbsp. oil if needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.
- *Find sorrel in most grocery stores, alongside herbs.
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