Best 3 Sorrel Pesto Recipes
In the realm of culinary delights, where flavors dance and aromas tantalize the senses, there exists a hidden gem of a dish, ready to transport you to a world of vibrant tastes and textures. Sorrel pesto, a delectable creation born from the union of fresh sorrel leaves, vibrant herbs, and a symphony of nuts and seeds, holds a special place in the pantheon of culinary arts. Its origins can be traced back to the lush meadows of Europe, where sorrel leaves, known for their tangy and slightly sour flavor, were traditionally used to enhance a variety of dishes. Over time, this humble ingredient found its way into the kitchens of culinary explorers, who recognized its potential to elevate ordinary meals into extraordinary culinary experiences.
This article presents a collection of sorrel pesto recipes, each offering a unique twist on this classic condiment. From the classic sorrel pesto, which captures the essence of this verdant herb, to the nutty delight of sorrel pesto with walnuts and Parmesan, these recipes showcase the versatility of sorrel pesto as a versatile ingredient that can transform pasta, meat, and even vegetables into culinary masterpieces.
But the journey doesn't end there. This article also explores the boundaries of sorrel pesto's potential, venturing into the realm of sorrel pesto with almonds and goat cheese, a combination that adds a touch of sophistication and creaminess to the pesto. For those seeking a vegan alternative, the sorrel pesto with sunflower seeds and nutritional yeast provides a delectable plant-based option that retains all the vibrant flavors of sorrel pesto. And for those who enjoy a spicy kick, the sorrel pesto with arugula and chili flakes brings a fiery touch to this classic condiment.
With its vibrant green hue, tantalizing aroma, and symphony of flavors, sorrel pesto is an ingredient that deserves a place in every kitchen. Its versatility allows it to elevate a wide range of dishes, from simple pasta to grilled meats and roasted vegetables. So embark on a culinary adventure and explore the diverse world of sorrel pesto, where each recipe promises a unique journey of tastes and textures.
GRILLED SALMON WITH SORREL PESTO
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat a grill. Bring a large pot of water to a boil. Reserve 4 sorrel leaves and blanch the rest in the water for 5 seconds. Drain and refresh under cold running water. Drain well and place in a mini food processor or a blender with the parsley, garlic, olive oil and salt. Process until smooth, stopping to scrape down the sides of the jar.
- Grill the salmon steaks until just cooked through, about 5 minutes per side. Season with salt and pepper to taste. Cut the reserved sorrel leaves across into thin strips. Divide the salmon steaks among 4 plates, top with a dollop of pesto and sprinkle with the sorrel strips. Serve immediately.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 268 milligrams, Sugar 0 grams
SORREL PISTACHIO PESTO WITH SEARED SALMON
This recipe makes a double batch of pesto. Toss the leftovers with a pound of spaghetti for a quick pasta dinner, or use them to top an omelet or fried eggs and toast. The pesto also freezes well, so you can enjoy it months later when sorrel is long out of season.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature.
- Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves.
- Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days.
- Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve.
SORREL PESTO
There are so many soup recipes with sorrel, which grows like a weed in my garden, that I wanted to have something different. I think this is pretty good, it can be canned, and it can make a nice gift basket item. Found this on twosmallfarms.blogspot.com
Provided by crowmama
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
- To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.
Nutrition Facts : Calories 72, Fat 7.2, SaturatedFat 1.2, Cholesterol 2.4, Sodium 140.5, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 1.5
Tips:
- Use fresh sorrel: Fresh sorrel leaves impart a vibrant, tangy flavor to the pesto. Look for bright green leaves with no signs of wilting or yellowing.
- Blanch the sorrel: Blanching the sorrel leaves briefly in boiling water helps to tame their sourness and preserve their bright green color.
- Use a variety of nuts: This recipe calls for a combination of pine nuts and walnuts, but you can use other nuts such as almonds, hazelnuts, or pistachios.
- Adjust the cheese: The type of cheese you use will affect the flavor and texture of the pesto. Parmigiano-Reggiano is a classic choice, but you can also use Pecorino Romano, Asiago, or Grana Padano.
- Use good quality olive oil: The olive oil you use will make a big difference in the flavor of the pesto. Use a high-quality extra-virgin olive oil for the best results.
- Season to taste: Taste the pesto before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion:
Sorrel pesto is a vibrant, tangy, and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for pasta, grilled meats, fish, or vegetables. With its bright green color and bold flavor, sorrel pesto is sure to impress your friends and family. So next time you're looking for a new way to add some excitement to your meals, give sorrel pesto a try!
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