Gluten-free · Soy-free

Pesto is a fantastic way of using big bunches of greens and herbs, especially those you might not be very familiar with and don’t necessarily know what to do with.

Sorrel can be one of those greens, but it’s so delicious! It has a distinct lemony taste which is why it works so well as a pesto, and paired with creamy hazelnuts it’s a winning combo.

 

Substitutions:

• Instead of hazelnuts, you can use another nut like almonds, macadamia nuts, or walnuts. Or if you want to keep it nut-free, you can use sunflower seeds instead.

   

Great for:

On top of vegetables, in pasta, on top of grains, or even spread on sandwich bread.

Red Sorrel Pesto

Yields 220ml

13g (3 cloves) garlic, crushed

50g toasted hazelnuts

100g red sorrel, stems and leaves finely chopped

110ml extra-virgin olive oil

Juice of 1/2 lemon

3g sea salt

1. Add crushed garlic and salt to the pestle and mortar. Mash the garlic until a purée is formed.

2. Add toasted hazelnuts and crush until the hazelnuts have become crumbs (about 2 minutes).

3. Add half of the chopped sorrel and half of the olive oil. Mix everything together using a spoon to combine. Add the other half of the sorrel and oil and mix again.

4. Season with salt and lemon juice to taste. Store in an airtight container in the fridge for up to 5 da

   ys.