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

LydiaRCF's Review

LydiaRCF
October 27, 2014
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.

portland's Review

portland
February 07, 2014
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.

AccidentalBaker's Review

AccidentalBaker
June 06, 2013
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.