Sorrel’s natural lemony, tangy, herby flavor immediately made me think of pesto. Add in the bright, refreshing summer produce that is starting to pop up in my CSA (hello, peaches this week!), I knew I needed to build an equally bright, herby dish to bring out all the best of this season. This pesto is bright green thanks to supporting kale, with lemon and pepitas adding acidity and depth. A little water thins it out as a sauce, or you can keep it thick and chunky, characteristic of a traditional pesto.
A bright and herby pesto with kale, lemon and pepitas adding acidity and depth. Toss with summer produce, roasted chickpeas, or as salad dressing and usher in warmer days and cooler meals.
- 1 c sorrel, packed
- 1/2 kale, shredded
- 1 T lemon juice
- 1/4 c shelled pumpkin seeds (pepitas)
- 1/4 c hemp seeds
- 2 T nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp dried rosemary
- 3-4 T olive oil
- water, to thin
- In a food processor, combine the sorrel, kale, and seeds and pulse until finely chopped.
- Add the nutritional yeast, salt, and rosemary. Pulse again.
- With the food processor on, stream in olive oil. Add water if needed to thin out mixture so that it forms a sauce. You do not want it too thick or clumping together. Stop and scrape down the sides of the bowl occasionally if needed.
- Toss with your favorite roasted veggies or use instead of dressing on your favorite salad.
Per serving (1 T): 76 kcal, 2 g carbs, 7 g fat, 3 g protein, 75 mg sodium, 0 g sugar