The elevating temperatures keep reminding me to start planting my warm season seedlings, which means time to make some room for all the tomatoes, peppers and eggplant! So dearest sorrel, it's the moment I've been waiting for.. HARVEST TIME. Sorrel is one of my favorite herbs. The texture is like spinach, the flavor has a lemony tang, becoming progressively sour as you chew it. Its great raw in salads, soups, sauces, on top of pizza or softened up with potatoes, but I’m going to ride out with my pesto obsession here, for that extra edge. While its lemony-tart flavor hold its own, good olive oil, garlic and chopped walnuts mellow things out nicely. Sorrel isn’t always easy to find - baby arugula, wild herbs/edible weeds, basil or even watercress is a suitable substitute if you can’t find it. Check your local nursery for organically grown sorrel or find some seeds grow it yourself!
2 garlic cloves
1 cup walnuts
20 sorrel leaves
1/3 cup extra-virgin olive oil
1/4 cup nutritional yeast
1/4 teaspoon coarse sea salt
pepper to taste
1. Combine garlic, walnuts, and sorrel in food processor and pulse until combined.
2. Stream in olive oil until desired consistency is reached.
3. Add nutritional yeast and season with salt and pepper.