This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sorrel pesto
Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
24 K 4.5/5 (2 reviews)
30 min.
Easy
505 g
8 IngredientsLast modified on: April 7th 2024
7.0 oz 
3.5 oz pine nuts
2.8 oz 
0.1 oz 
2 tablespoons lemon juice
3.5 oz 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 2.8 oz olive oil into the bowl of a blender, followed by the pine nuts, and blend.
Stage 4 - 2 min.
Add sorrel leaves, 0.1 oz vitamin C, 2 tablespoons lemon juice, 3.5 oz 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: Scallops with sorrel and Noilly Prat, Salmon with sorrel, Kervallon soup, Avocado mousse with sorrel, Sorrel and potato quiche, ... See them all 10
Parmesan (Parmigiano Reggiano)
Like these other recipes: Penne with purple artichokes, Zucchini and potato scarpaccia, Mushrooms in snails, Tomato feuilleté with pesto, Turnip and Jerusalem artichoke soup, ... See them all 62
Pine nuts
Like these other recipes: Greek Pesto, Purple Pesto, Pesto, Chocolate mendiants, Spinach and ricotta ravioli, ... See them all 9
Olive oil
Like these other recipes: Pistachio and spinach pesto, Fried eggs with tomatoes, Bruschetta, Tender roasted carrots with avocado mayonnaise, Koulibiak in pie dish, ... See them all 535
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025312 K 24.5 3 hours 8 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011544 K4.6 1 hour 35 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020544 K 44.2 14 hours 30 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013525 K5 7 min.
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese. December 18th 2013157 K4.7 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
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.