Sorrel Pesto

Preparation info
  • Serves


    • Difficulty


Appears in

By Roger Phillips

Published 1986

  • About


  • 200 g (8 oz) sorrel
  • 200 g (8


Wash and dry the leaves. Aim for around a 2–1 ratio for a sauce that has a zesty punch but also allows that irony flavour of the spinach to come across too.

Place the leaves, pine nuts, garlic, sea salt and olive oil in the blender bowl and pulse. Gradually add olive oil to achieve a desirable thickness. If you plan on storing the sauce it will keep much better with a good layer of oil