Sorrel & Cilantro Pesto

Photo is a wikimedia commons cc licensed photo.

Our front yard garden is going great. We’re all anxiously awaiting our first major harvest. In the meantime, we’ve been snipping at the greens that are growing in our cold frames. Yes, it’s still cold at night here in Colorado. [sigh]

One of my new favorite things to eat is sorrel. If you’ve never eaten it, be prepared. It is the most intense lemon flavor I’ve ever had when not eating a lemon. But it’s so so so good! The flavor is bright and springy. And we need more spring.

The other day we decided to make a cilantro and sorrel pesto. It was awesome. It will make your mouth sing. It also goes good with just about everything. Angel hair pasta would be awesome with this pesto. It also goes great atop fish tacos I’m told. Essentially, add this to anything you want to brighten up.

Sorrel & Cilantro Pesto
This recipe, like so many of mine, is something I just threw together. Its more like a guideline.

1/2 – 1 bunch of cilantro
1/2 – 1 bunch of sorrel (we probably used about 1/2 a cup loosely packed)
olive oil
coriander seeds
salt & pepper to taste

Put all ingredients into your blender except for the olive oil, slat & pepper. Turn the blender on and drizzle a few tablespoons in while the blades are going. Stop and scrape down the sides and test the consistency. It’ll look like regular pesto does when it’s ready, maybe a bit runnier because there is no nuts or cheese in this recipe. Give it a taste and adjust the salt and pepper to your liking. Proceed to eat it on everything. It would be great on bruschetta, also. Just toast some crusty bread with a bit of olive oil brushed on top. Add some yummy cheese and top with pesto.


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