Sorrel and Almond Pesto Pasta

Photo: Annabelle Breakey; Styling: Robyn Valarik

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • 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. 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. 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. 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.
  4. *Find sorrel in most grocery stores, alongside herbs.
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