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Jan 17 2014

French Sorrel Pesto – With Pasta and Pizza!

Published by at 10:41 pm under Cooking at Home,Gardening


Back in the Fall, we had planted French sorrel in our garden, which is the first time we grew it and my first time eating it!  French sorrel is commonly used in France for many dishes, but not so common here in the states, which is why it’s nice to introduce this unique plant to those who have never heard of it. Just recently, we finally got the opportunity to harvest this herbaceous plant to prepare something for dinner. French sorrel has a lemony flavor that goes well in soups, salads, seafood, and as a sauce. We wanted to prepare something easy, so we searched for some ideas and came across a sorrel pesto recipe. When you think of pesto, you normally think of basil. But to twist things up, we used the French sorrel leaves to make a creamy pesto that we tossed with bow tie pasta and chicken. We used the extra pesto we had the next day to make a whole wheat pizza with crispy pancetta. It was great to stretch the pesto into two meals. What can be easier than throwing together a few ingredients into your food processor and making a fragrant pesto sauce?

This is our organic French sorrel from the garden, which is still alive and strong throughout these cold months. These acidic leaves are high in Vitamins A and C, as well as fiber. Remember - greens are good for you!

To the food processor, we made the pesto by combining 2 cups of fresh sorrel with the ribs removed,(The ribs are the part of the stem that goes through the leaf. It's very tough so it should be discarded), 1/4 cup of pine nuts that we toasted in a pan, 1/3 cup parsley, 2 garlic cloves roughly chopped, 1/3 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 cup olive oil.

The mixture is pureed and should look like this. Taste and adjust for seasonings. You will find that it has a distinct lemon flavor.

You can use this pesto sauce in any pasta you want. We went with a bow tie pasta and cooked up some chicken to go along with the dish. The nuttiness from the pine nuts and the tartness of the sorrel definitely makes the meal interesting. And just for fun, we bundled some French sorrel into a bouquet.

As mentioned, we took the remaining sorrel pesto and made a pizza with the store-bought dough we had on hand. We docked and par-baked the dough first in the oven at 400F for 7-10 minutes because we like our dough crispy. Then we took it out to spread the pesto sauce on top.

Then came the rest of the toppings - a ton of mozarella cheese and pancetta that we crisped up in the pan. Pancetta is a cured meat, similar to bacon. We popped it back in the oven for another 10 minutes or so until the cheese was fully melted and the crust was browned.

We sprinkled a little bit of French sorrel chiffonade on top and this French sorrel pesto pizza was ready to be devoured. We really enjoyed utilizing the fresh sorrel from our garden to make these two simple meals, and we hope that you get a chance to try this lovely green herb if you ever come across it. Since we still have a bush of sorrel growing, our next meal will have to be the classic French sorrel soup! Stay tuned!

To view or print-out this recipe, click here: Sorrel Pesto from Recipe Source

17 responses so far

17 Responses to “French Sorrel Pesto – With Pasta and Pizza!”

  1. Alberton 17 Jan 2011 at 11:35 pm

    OGM!!! so delicious!! i try bake it recipee!!!

    love pasta, and more loveeeeee PIZZA!!! <3 *.*''

  2. Oleon 18 Jan 2011 at 4:16 am

    Yawser ! Taht pizza looks good.. a lot different than the soggy flat things from the local pizza place down on the corner

  3. A Canadian Foodieon 18 Jan 2011 at 7:13 am

    What a beautiful testament to the importance of preserving and gardening. Gorgeous recipes that must FILL you with pride thinking about actually growing the sorrel and making the pesto – and now having it to enjoy throughout the winter. I am happy to read the flavour notes of your pesto with the sorrel as I would have thought it would be a bit sour or bitter. Now, I cannot WAIT for this summer to do the same with mine.
    Brilliant! Don’t you love all the sharings and learning through food blogs? Absolutely brilliant!
    :)
    Valerie
    (And – I subscribed!!!! Tank you!!0)
    .-= A Canadian Foodie´s last blog ..Tasting- Canned Tomatoes =-.

  4. Alberton 19 Jan 2011 at 9:51 am

    hey i dont know what is SORREL!!! im from mexico, how to said it here ??

  5. 5 Star Foodieon 20 Jan 2011 at 7:22 am

    A pesto with French sorrel sounds amazing, and just wonderful with both pasta and pizza, excellent!

  6. Betty at Corque.comon 20 Jan 2011 at 10:21 am

    Hey guys!! Thanks for the comment on our blog. Hope that you are enjoying January so far. This recipe for the pesto looks amazing! It’s motivating me to make my pesto sauce again for pasta. We are drinking plenty of wine for you too =)
    .-= Betty at Corque.com´s last blog ..Wine Flight with Dinner Yes- please =-.

  7. Corqueon 20 Jan 2011 at 10:22 am

    Hi!! I don’t know if my last message was deleted or not. Happy New Year and Cheers!!
    .-= Corque´s last blog ..Wine Flight with Dinner Yes- please =-.

  8. Marie Evanson 22 Jan 2011 at 11:04 pm

    Ive been reading your blog for quite a while. You have a very nice blog. Please post more often. Keep it up.

  9. Charlottaon 23 Jan 2011 at 3:07 pm

    Really looks good with a healthy twist, pasta and pizza are my two favorite foods, next to anything chocolate!

  10. The Duo Disheson 24 Jan 2011 at 9:53 pm

    Oh, the pizza looks really good. So good. Never had sorrel either, so maybe it’s time to pick up a bunch from the market.
    .-= The Duo Dishes´s last blog ..Liz’s Test Kitchen =-.

  11. Sing From Dominos Indiaon 09 Mar 2011 at 1:20 am

    Absolutely delicious…I love sorrel, crazy about cheese :)
    Definitely my idea of a comfort food.

  12. Nikkion 21 Apr 2011 at 8:40 am

    Thanks for the inspiration. I had some sorrel, but no pine nuts, so subbed in toasted pumpkin seeds. Didn’t have any fresh parsley, so used some dried parsley and some basil that I had frozen. Omitted the cheese- since half my family has gone vegan on me, but used seasoned pepper, which added some flavor and palate satisfaction :) I’m a kitchen cupboard “opportunivore”.

  13. mitch deaconon 26 Apr 2011 at 11:30 am

    this recipe is absolutely to die for !!

  14. mz hawaiion 09 May 2011 at 3:13 pm

    looks good

  15. sorrel pesto « foodie mcfoodersonon 30 Aug 2011 at 4:55 am

    [...] with the CSA.  The Google universe reveals many like-minded folk and I settle with a version that The Food Addicts have [...]

  16. Carole in Queenson 24 Sep 2011 at 12:59 pm

    My sorrel has grown back, bigger and better than it was this spring, so I just found your blog and will use it for the pesto. Made a soup in the spring from my first harvest and was looking for something different. Looks great and I cannot wait to enjoy my one precious bunch that was grown in my NYC garden. Thanks.

  17. Barbon 28 Apr 2012 at 5:29 pm

    Thanks for posting the recipes. I’ll definitely be trying them. Sorrel is the easiest thing on earth to grow. It comes up promptly every year. If you divide it in the fall, you will have more the next spring. It ia cool weather plant, tastes best in early spring when the leaves are small and in the fall when the weather cools down. Up to now I’ve use it in salads and also chopped up in egg recipes, like omelets. I’m looking forward to trying these new recipes.

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