Sorrel-Basil Pesto

Recipe PREP 15 min COOK 0 min

Sorrel-Basil Pesto

PREP 15 min COOK 0 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 garlic cloves
1 pinch salt
1/4 cup (35 g) pine nuts
1/4 cup (30 g) pumpkin seeds
1 handful (15 g) basil leaves
1 handful (25 g) sorrel leaves
2 Tbsp plus 2 tsp olive oil
2 Tbsp plus 2 tsp grapeseed oil
1/2 cup (25 g) parmesan, grated

Directions

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.
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.)
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.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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