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.
I love sorrel. It is a perennial that I grow in my garden. I like to chop it into a mixed green salad. I also substitute it for lettuce in sandwiches and wraps.
I got sorrel in my produce box from Out of the Box Collective last week and my husband doesn't like salad (or much else that's green). He and I do both like pesto, though, so I decided to give this a try. Won't be making it again. I did pack the three cups of sorrel leaves more tightly than I probably should have in order to use up the sorrel I had; so maybe the unpleasant, overwhelming taste was my own fault. Or maybe I just don't like sorrel. But neither my husband nor I liked this dish despite the fact that we both like pesto, so maybe this shouldn't be called pesto. If we get sorrel in a box again (and I'm really hoping there's a recovery period before we do), I'll be trying another recipe in which to use it, not making this again.
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.
This was a great dinner that I made with my 4-year old son. We couldn't find sorrel so we substituted spinach and the juice of one (in-season) lemon. We also used salted, roasted almonds with the skin as well as a little additional salt (and I am someone who never adds salt to their food and 1/2s the salt in recipes). We served it with grilled salmon and an arugula salad with shaved Parmesan and a lemon vinaigrette. Very easy dinner that could easily be modified to include chicken or steak.
