sorrel pesto

Sorrel Pesto

Anyone remember the early days of blogging? You know, back when we all had Blogger/Blogspot addresses (no self-hosting), simply talked about food and got to know each other–the days when none of us made money off it and everything was simple?

I miss those days.

(Not that I make money off this site. But…it has led to other opportunities with writing and photography that would have never come about any other way.)

See, this site is self-hosted. And I don’t understand a thing about it. Which is why it’s been going down periodically (and for quite awhile yesterday). I have a friend who *does* know about all this jazz, so she’s been working hard at finding my stupid errors and making them right–I don’t know where I’d be without her. But, dang, why does this all have to be so complicated? Technology, I kinda sorta hate you a lot these days.

Things that aren’t technological: pasta, asparagus, pesto.

Thank god for that, right?

And what to do with a sorrel plant grown out of control? Chop it all down and whirl it into some pesto.

This isn’t quite a recipe–more a list of what you need and then you mix and match to make it work. Look at any pesto recipe for an idea of how much of what to mix in–this one is pretty standard & accurate. (Or you could check out my myriad of recipes–Basil Pecan Pesto, Brazil Nut Pesto, Garlic Scape Pesto, Lemon Caper Pesto, or Sundried Tomato and Basil Almond Pesto). (I have a thing for pesto, it appears…)

Whatever nut or oil you use, though, this pesto is bright, lemony, and the epitome of spring. Perfect when tossed with orzo and some sautéed asparagus and brussels sprouts. And if you’re breaking down an entire giant patch like me, then you’ll end up with more than enough to last you into winter–win-win all around

Sorrel Pesto

  • Sorrel
  • Cashews
  • Olive Oil
  • Garlic cloves
  • Lemon Juice (just a tad to brighten the pesto)
  • Salt
12 Responses to “Sorrel Pesto”
  1. I relish in the simple days too.. and well, I am still there. ;)

    You know things have changed when you no longer even give a recipe just ingredients. Now you know the kitchen has changed, too. :)

  2. Eileen says:

    The real question is who had a Geocities site. :) This may have happened! I’m just saying…

    We still have no sorrel anywhere in CA–maybe I will seek out a plant or two next year. It sounds like the perfect ingredient for a pesto!

    • Jes says:

      Oh heck yes, Geocities! My first site, before Geocities, even, was an AOL homepage for my pet rats. Ohh the days…

      I’d recommend picking up some seed–I direct sowed last spring and have harvested 3 different times since then (it keeps growing back). Super easy to grow!

  3. kholli says:

    Thanks for the idea. I just got some sorrel at the Farmer’s Market and was thinking about what to do with it!

  4. Caitlin says:

    i think i started on the cusp of now the way it was back in the day. i wish things were more simple. i feel like it’s getting out of hand sometimes.

  5. Monika says:

    I’m jealous of your overgrown sorrel – my hens scratched mine up two years ago and I keep forgetting to reseed it. I may have to pick some up from my neighbor – between your pesto and the two recipes Ottolenghi just put online, I’m really craving the stuff.

    Is that your own asparagus? I’ve been harvesting mine for a couple of weeks now, it’s so good that I usually eat it all before I even get back to the house.

  6. FoodFeud says:

    Simple food and simple times are the best of times. Beautiful, beautiful dish!

  7. Jenny says:

    I miss those days. I have stopped following many blogs that used to be favorites, that I used to feel personally connected to, because they turned their sites into commercial ventures, with more giveaways and paid endorsements than creative content. And um I’m still on blogger. I work more than full time and haven’t had the energy to replace it. Have I been left behind? Probably. Do I still post, hoping someone out there still reads? Yes, sometimes.

  8. Hannah says:

    I’ve only recently discovered the joys of sorrel, and still haven’t ventured to cook it myself, but this sounds like a nice, easy introduction. Such a perfectly springy bowl of cozy risotto! I love everything about it, and wish I was lucky enough to have your “problem” of excess sorrel.

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