Kripalu Recipe: Sorrel Pesto
Growing up in Massachusetts, I remember running around in the summer and nibbling on wild greens like dandelion and sorrel. Sorrel has a bright, tangy acidity that gives a lift to roasted veggies, pasta, and anything else you put it on. Enjoy!
1½ cups packed sorrel leaves
½ cup packed watercress leaves
½ cup extra-virgin olive oil
¼ cup walnuts
3 garlic cloves
2 tablespoons chèvre (soft goat cheese) or ricotta (optional)
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Put all ingredients in a food processor. Blend until pureed, stopping periodically to scrape down the sides.
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Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.
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