Sorrel is probably not one of the most well known greens with a lot of people. And that’s too bad, because it is a tasty plant. Sorrel looks similar to spinach, but has a nice sourness to it. You can use it in many of the same ways you use spinach. For example, you could serve it boiled, you could make it into a soup, you could use it in salads and sandwiches, or you could make it into a paste.I’ve made all of the above, but I want to talk about sorrel pesto because I’ve just made some. Because sorrel is a bit sour already, you can use less lemon juice or vinegar when making your pesto. I made mine with some cashew nuts, olive oil and salt.

I like to take the spine of the leaves off, as it can be tough, especially with bigger leaves. I mix the washed leaves with olive oil, salt and a touch of lemon juice or vinegar, adjusting the taste as I go. It’s all mixed up in the blender until it becomes a nice, thick paste. The bright green colour gives you the feeling that this is natural and good for you. I like this pesto on pasta and in sandwiches.

We froze most of this pesto and will continue to enjoy it through the summer and into the fall and winter, or whenever we finish it all. If you have sorrel in your garden, consider making some pesto with it.