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Sorrel pesto
30 min.
Easy
10.00 €
505 g
8 Ingredients
200 g 
100 g pine nuts
80 g 
3 g 
2 tablespoons lemon juice
100 g Parmesan (Parmigiano Reggiano)
Step by step recipe
Stage 2 - ⌛ 7 min.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 2 min.
Blend again...
Stage 5 - ⌛ 3 min.
Stage 6
- For 505 g : 10.00 €
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Sorrel
You can get more informations, or check-out other recipes which use it, for example: Lentils with sorrel and feta cheese, Salmon with sorrel, Sorrel omelette, Sorrel and potato quiche, Scallops with sorrel and Noilly Prat, ... See them all 12
Pine nuts
Like these other recipes: Greek Pesto, Pesto, Purple Pesto, Chocolate mendiants, Greek-style stuffed courgettes, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Soft Croque-monsieur with 3 cheeses, Green asparagus omelette, Genoese croque-monsieur, Roast cabbage with lemon, Pistachio and spinach pesto, ... See them all 64
Olive oil
Like these other recipes: Pan-fried cheese, egg and spinach toastie, Vegetable clafoutis, Scallops with sorrel and Noilly Prat, Rabbit civet "à la normande", Baked potatoes with poached egg and tuna sauce , ... See them all 553
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)