Sorrel pesto is a lively, wonderful sauce, particularly well-suited to salmon or other fish. If you haven’t heard of sorrel before, its a small edible green plant with yummy lemony leaves. Out of season, you can find the leaves in your local Asian market under the name Rau Thom (fresh herb).
- 1.5 – 2 cups fresh Pastures of Plenty sorrel
- 3/4-1 cup olive oil
- 2 tbsp chopped garlic
- 3 tbsp toasted pine nuts
- Juice from 1 lemon
- Salt and pepper to taste
- In a blender, place sorrel leaves, garlic, toasted pine nuts & lemon juice.
- Begin to puree and in a gentle, steady stream begin to add olive oil until desired consistency.
- Add S&P to taste
SIDE-NOTE: Sorrel cut in chiffonade manor (traditional french cut by rolling leaves together & cutting across to achieve a fine feathery, texture) are an excellent addition to any salad with its bright and citrus-forward flavor.