A few months ago Rach said she was whipping up sorrel pesto in her kitchen and urged us to try it. We're happy we did. Sorrel, with its tangy citrusy bite holds its own with raw garlic, while good olive oil, Parm, and Marcona almonds mellow things out nicely.


  • 2 cups loosely packed sorrel leaves (arugula would make a nice peppery substitute here)
  • 1/3 cup salted and roasted Marcona almonds
  • 2 cloves garlic
  • 1/3 cup grated Parmesan
  • pinch of salt
  • a few grinds of the pepper mill
  • 1/2-2/3 cup olive oil

Blend all ingredients in a blender or food processor and you've got Sorrel Pesto!

Of course this pesto is good on pasta, pizza, or a sandwich, but we also like it slathered onto grilled fish, or roasted chicken, or poached eggs. Just this morning, I scooped some sorrel pesto onto my frittata. Yum!