I recently came across sorrel at the farmers market. I had heard of it before, but had never seen it. So when I saw a pile of it there, I asked the vendor if I could try a leaf.
It’s weird. In a good way. It tastes like a lemon. Not at all what you’d expect from a little green leaf.
I bought a bunch and made pesto with it. So delicious. It’s much tangier than regular basil pesto. I will definitely buy this stuff again.
All measures are approximate. I didn’t really measure anything, just went with what looked good. Or, if you don’t trust me, just follow your favorite pesto recipe, and substitute sorrel for basil.
1 bunch sorrel, stems removed (approximately 2-3 cups)
1/3 cup olive oil
1/3 cup parmesan cheese
1/3 cup pine nuts
salt and pepper to taste
Put the sorrel, cheese, pine nuts, and salt and pepper in a food processor and pulse until finely chopped. Slowly add the olive oil and mix until combined. Add additional salt if necessary.
I served it on tortellini, sprinkled with a handful of extra pine nuts. It was also great on bread and sandwiches. It’ll keep in the fridge for at least a week.