Best 3 Sorrel Pesto Recipes

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If you're looking to change up your usual pesto recipe and try something new, sorrel pesto offers a delightful twist. Made from fresh sorrel leaves, which have a unique tartness that pairs wonderfully with other ingredients, this pesto is bursting with flavor. With a few simple steps and readily available ingredients, you can create a vibrant and versatile condiment that can be used in a variety of dishes, from pasta to grilled meats or fish. Sorrel pesto is a culinary delight that will add a pop of color and a distinctive tang to any meal.

Here are our top 3 tried and tested recipes!

GRILLED SALMON WITH SORREL PESTO



Grilled Salmon With Sorrel Pesto image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 20m

Yield Four servings

Number Of Ingredients 7

3 cups loosely packed sorrel leaves
1/4 cup chopped Italian parsley
1 small clove garlic, peeled and coarsely chopped
2 tablespoons olive oil
1/4 teaspoon kosher salt, plus more to taste
4 1/2-inch-thick salmon steaks
Freshly ground pepper to taste

Steps:

  • Preheat a grill. Bring a large pot of water to a boil. Reserve 4 sorrel leaves and blanch the rest in the water for 5 seconds. Drain and refresh under cold running water. Drain well and place in a mini food processor or a blender with the parsley, garlic, olive oil and salt. Process until smooth, stopping to scrape down the sides of the jar.
  • Grill the salmon steaks until just cooked through, about 5 minutes per side. Season with salt and pepper to taste. Cut the reserved sorrel leaves across into thin strips. Divide the salmon steaks among 4 plates, top with a dollop of pesto and sprinkle with the sorrel strips. Serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 268 milligrams, Sugar 0 grams

SORREL PESTO



Sorrel Pesto image

There are so many soup recipes with sorrel, which grows like a weed in my garden, that I wanted to have something different. I think this is pretty good, it can be canned, and it can make a nice gift basket item. Found this on twosmallfarms.blogspot.com

Provided by crowmama

Categories     Sauces

Time 10m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan cheese
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

Steps:

  • In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
  • To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

Nutrition Facts : Calories 72, Fat 7.2, SaturatedFat 1.2, Cholesterol 2.4, Sodium 140.5, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 1.5

SORREL PISTACHIO PESTO WITH SEARED SALMON



Sorrel Pistachio Pesto with Seared Salmon image

This recipe makes a double batch of pesto. Toss the leftovers with a pound of spaghetti for a quick pasta dinner, or use them to top an omelet or fried eggs and toast. The pesto also freezes well, so you can enjoy it months later when sorrel is long out of season.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Four 6-ounce filets of salmon, skin-on
1 bunch sorrel (about 7 ounces)
1/2 cup shelled pistachios
1 small clove garlic, peeled
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature.
  • Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves.
  • Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days.
  • Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve.

Tips:

  • To make the most flavorful pesto, use fresh sorrel leaves. If you can't find fresh sorrel, you can use baby spinach or arugula instead.
  • To blanch the sorrel leaves, bring a large pot of salted water to a boil. Add the sorrel leaves and cook for 1-2 minutes, or until they are bright green and tender. Immediately transfer the leaves to a bowl of ice water to stop the cooking process.
  • Use a food processor or blender to make the pesto. Add the blanched sorrel leaves, olive oil, Parmesan cheese, pine nuts, garlic, and salt and pepper to taste. Pulse until the mixture is smooth and well combined.
  • Use the pesto as a spread for sandwiches or wraps, a dipping sauce for vegetables or crackers, or a marinade for chicken or fish.
  • Store the pesto in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 3 months.

Conclusion:

Sorrel pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to use fresh sorrel leaves, and it is also a healthy alternative to traditional pesto sauces. With its bright flavor and vibrant green color, sorrel pesto is sure to add a touch of freshness and flavor to your next meal.

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