At the Farmers Market a few weeks ago, Tecolote Farms had beautiful bunches of French Sorrel. I’d never had sorrel before, so I had buy it… and then ate a few leaves on my drive home. Sorrel has a wonderful lemony-tart flavor that would be delicious tossed with greens or spicy arugula in a salad.
I decided to use mine to make some pesto and then used the stems to make Sorrel Sugar for cocktails.
inspired by Mariquita Farms
makes about 1/2-cup pesto
2 cups coarsely chopped fresh sorrel, ribs removed
2 garlic cloves
1/3 cup Parmesan cheese
1/4 cup toasted pecans
1/2 teaspoon salt
1/4 cup olive oil
Place everything but olive oil in a blender or food processor. With blender running, drizzle in olive oil and run for 20 seconds or until almost pureed.
Transfer to a jar with tight fitting lid. Store in refrigerator for up to two weeks.