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This variation on the traditional basil pesto recipe, using sorrel instead. Sorrel is a herb that thrives in cold weather - it has a tangy, citrusy flavour and pairs well with fish, bacon, goat's cheese, omelettes, potatoes, lentils and celeriac.
2 Tbsp pine nuts
1/2 garlic clove
Small handful of flat-leaf parsley
80ml olive oil
25g finely grated pecorino (or substitute with 1 Tbsp Nutritional yeast for vegan version)
Finely grated zest of 1/2 lemon
Toast the pine nuts in a dry frying pan for 5 mins, until they start to brown.
Combine all the ingredients in a food processor. Pulse until it reaches your desired consistency.
The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.
Stir into pasta, have it as a dip, drizzle over roasted vegetables or spread on sandwiches.