Sorrel Pesto

Sorrel Pesto

A twist on the italian classic, incorporating pumpkin and sunflower seeds with a host of flavours!

Ingredients

200 grammes of sorrel leaves

50 grammes of pumpkin seeds

50 grammes of sunflower seeds

Juice of a lemon

Olive oil

2 cloves of garlic

Sea salt to taste

 

Method

1. Remove the stalks of the sorrel leaves

2. Chop the sorrel into small pieces

3. Chop the garlic into small pieces

4. Heat the pumpkin and sunflower seeds in a pan for three minutes until fragrant

5. Add the seeds to the pestle and pound

6. Add the seeds to the sorrel and garlic on a large chopping board and chop until fine

7. Put the sorrel and seed mix into a bowl and add the lemon juice and olive oil

8. Add the salt and stir, adding more olive oil to make a shiny paste

Photo by Artur Rutkowski on Unsplash



Thrifty Feasts II - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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