Sorrel-Basil Pesto

18 May, 2026 Recipe PREP 15 min
Sorrel-Basil Pesto

Sorrel-Basil Pesto

PREP 15 min

Description

This springtime pesto mixes sorrel and pumpkin seeds with basil and pine nuts for a version of the traditional Ligurian green sauce that’s bright and tart, thanks to the lemony sorrel. Sorrel is particularly packed with vitamin C, which plays a critical role in the functioning of your immune system. It’s also an excellent source of magnesium, which helps your heart stay healthy.


NOTE

This recipe can easily be doubled.

Ingredients

1 cup (200 g) MAKES

  • 2 unit garlic cloves

  • 1 pinch salt

  • 1/4 cup pine nuts

  • 1/4 cup pumkin seeds

  • 1 handful basil

  • 1 handful sorrel

  • 8 tsp olive oil

  • 8 tsp grapeseed oil

  • 1/2 cup parmesan

Directions

  1. Step 1
    Put the garlic cloves, a pinch of salt, and half of the pine nuts and pumpkin seeds in a food processor and pulse 2 or 3 times, just to start breaking them up. Add half of the basil and sorrel and pulse 2 or 3 times.
  2. Step 2
    Add the rest of the nuts, pumpkin seeds, basil, and sorrel and pulse several times. Pour in the olive and grapeseed oils and pulse just to a coarse puree. (Note: The addition of grapeseed oil here is meant to make for a little lighter flavor, but you can use solely olive oil.)
  3. Step 3
    Transfer the pesto to a bowl and stir in the cheese, if using, just before serving. It will keep in the refrigerator, covered with a thin layer of oil, for up to 1 week. Any leftover pesto can be stored in the freezer for up to several months.

Photo by Jeni Afuso