This week’s find at the Farmers’ Market was sorrel, from Lucas’ Halcyon Farm in Brewster, MA. His stand is always beaming with vibrant, fresh greens! You may remember the kohlrabi I got from him last year! He recently gave us a generous bit of sorrel and this is what came of it…pesto!
Sorrel is a bitter green cultivated world-wide. It’s high in vitamin C, antioxidants and flavonoids, similar to spinach. Throw it in soups and stews or eat it raw. This recipe blends raw sorrel, fresh basil leaves, pine nuts, garlic, lemon and olive oil to create a flavorful and healthy pesto, perfect for a springtime pasta salad or condiment to a roasted veggie sandwich. If you can’t get your hands on sorrel, substitute baby spinach or baby kale!
- For Pesto:
- 2 cups (packed) sorrel leaves
- 1 cup (packed) basil leaves
- ½ cup pine nuts
- ½ lemon, juiced
- ¼ cup extra virgin olive oil
- 1 garlic clove
- sea salt and pepper to taste
- For Pasta:
- 1 12 oz package of pasta (gluten free if desired)
- 1 cup frozen peas
- 1 teaspoon lemon zest
- spiralized radishes for garnish
- To make pesto:
- Add sorrel, basil, pine nuts, lemon juice, olive oil and garlic into a food processor. Blend until creamy, scraping down sides as needed. Add sea salt and pepper to taste.
- To make pasta:
- Cook pasta according to package. When pasta cooked, add frozen peas (just for a second to thaw!), stir and drain. Transfer to a large bowl and drizzle with olive oil to prevent sticking. Allow to cool.
- When pasta is cooled, stir in pesto and lemon zest. Garnish with spiralized radishes and enjoy!
Get out to the farmers’ markets in your town and support the local farmers!!!
Happy Meatless Monday!