Sorrel pesto
Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
18 K 4.5/5 (2 reviews)
30 min.
Easy
505 g
8 IngredientsLast modified on: April 7th 2024
200 g 
100 g pine nuts
80 g 
3 g 
2 tablespoons lemon juice
100 g Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 7 min.
Stage 3 - 2 min.
Pour 80 g olive oil into the bowl of a blender, followed by the pine nuts, and blend.
Stage 4 - 2 min.
Add sorrel leaves, 3 g vitamin C, 2 tablespoons lemon juice, 100 g Parmesan (Parmigiano Reggiano), salt and pepper.
Blend again...
Blend again...
Stage 5 - 3 min.
...until smooth, adjusting the amount of olive oil if necessary.
Stage 6
Check the seasoning and your sorrel pesto is ready.
Remarks
Vitamin C isn't essential, but it's very useful if you want to keep a beautiful green color, as sorrel quickly oxidizes and turns brown.
Keeping: 1 or 2 days in the fridge, in a closed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 20 RDI=2 % | 170 RDI=30 % | 1,810 RDI=90 % | 7,580 RDI: 90 % |
| Per 100 g | 10 RDI=4 % | 4 RDI=0 % | 30 RDI=5 % | 350 RDI=20 % | 1,490 RDI: 20 % |
How much will it cost?
- For 505 g : 10.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Sorrel omelette, Scallops with sorrel and Noilly Prat, Sorrel soup, Sorrel and potato quiche, ... See them all 10
Parmesan (Parmigiano Reggiano)
Like these other recipes: Turnip leaf pesto, Pesto, Seb's Italian-style aperitif slices, Harichou salad, Crispy rolls with chicken and leek, ... See them all 60
Pine nuts
Like these other recipes: Greek-style stuffed courgettes, Greek Pesto, Chocolate mendiants, Mint and pea pesto, Spinach and ricotta ravioli, ... See them all 9
Olive oil
Like these other recipes: Potimarron and Parmesan tart, Potato tortilla (Spanish omelette), Raw beetroot mousse with walnuts, Pan-fried cheese, egg and spinach toastie, Lebanese Tabbouleh, ... See them all 530
Other recipes you may also like
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.December 31th 20131.13 M 13.4 45 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.March 13th 2013553 K 13.7 1 hour 55 min.
Tartar sauce
Tartar sauce is a remoulade sauce with the addition of chopped pickles and herbs. It is an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as fries or cooked vegetables.March 15th 202322 K1 20 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018426 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.