sorrel pesto on baguette

Yesterday I had my first taste of sorrel. I don’t know why it took me so long to try it, but now I’m glad that I have. Encouraged by the friendly produce manager at my local health food store, I tore off a nibble and popped it in my mouth. I was so surprised by what it tasted like. I assumed it would be more like arugula or spinach, but it wasn’t at all. It was really sour! It was powerfully so. Yup, a green that is as sour as citrus! Bizarre and intriguing. But then I started wondering what it was that made it so sour. It turns out that it is high in something called oxalic acid which is also found in rhubarb. I wasn’t that surprised to find out that sorrel is high in vitamins too.


So I brought a bunch home and made pesto with it. I used pumpkin seeds and salty feta to balance the acidity of the sorrel. It only took me a few minutes, and the results were delicious. I made these little crostinis by dalloping the pesto on slices of fresh seeded baguette and garnishing with more crumbled feta and pumpkin seeds.  I though they would be a fun appetizer for a graduation party or baby shower.


sorrel pesto

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/3 cup 1x



  • 1 small clove garlic, peeled
  • 3 cups chopped sorrel leaves (about 3 ½ ounces)
  • ½ cup pumpkin seeds (pepitas)
  • ½ cup crumbled feta cheese, preferably goat feta
  • 1/3 cup extra-virgin olive oil
  • ½ teaspoon salt


  1. Fit food processor with the steel blade attachment. Drop garlic through feed tube with motor running and process until minced. Remove lid and add sorrel, pumpkin seeds, feta, olive oil and salt. Process until a thick paste.


3 mg Cholesterol, 0 g Added Sugars


  • Calories: 42
  • Sugar: 0 g
  • Sodium: 96 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 0.5 g
  • Fiber: 0 g
  • Protein: 1 g

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