Sorrel Pesto

Prep Time 15

Total Time 15

Servings (2 cups total)

Calories 149

¼ cup (30 g) pumpkin seeds
¼ cup (30 g) sunflower seeds
3 cups (120 g) lightly packed fresh sorrel leaves, stems removed, rinsed and spun dry or patted dry with a towel
1 clove garlic, grated or chopped
½ cup (40 g) freshly grated Parmesan cheese
½ teaspoon fine sea salt
¼ teaspoon coarsely ground pepper
1 cup (240 ml) extra virgin olive oil

Toast the pumpkin seeds and sunflower seeds, either by stirring them constantly in a skillet over medium heat for 4-5 minutes, or on a baking sheet in a 350℉ (180℃) oven for 5-8 minutes, just until they are golden and nuttily fragrant. Let them cool completely.
Add the sorrel leaves, garlic, salt, pepper, Parmesan cheese, and olive oil to the bowl of a food processor (or mini chopper). Pulse until they become a coarse, slightly chunky paste.
Add the cooled, toasted pumpkin seeds and sunflower seeds. Pulse again just until the seeds are coarsely broken up (or pulse them more finely if you prefer a smoother pesto).
Scrape the pesto into a jar.
Will keep in a jar in the fridge for up to 2 weeks. Drizzle a thin layer of olive oil on top to seal the pesto from the air after each use, and cover it with a lid. Sorrel pesto can also be frozen for up to 3 months.
Makes about 2 cups of pesto.

Use sorrel pesto to toss with pasta or gnocchi, spread on sandwiches, with meats, cheese, eggs, or wherever you'd use regular pesto.

If you don't have a food processor, you can pound it by hand in a mortar and pestle, the traditional way.