Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

*Find sorrel in most grocery stores, alongside herbs.

Ratings & Reviews