Sorrel Pesto made from sorrel leaves, feta and pumpkin seeds

Sorrel Pesto

  • Author: Katie Webster
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/3 cup 1x
  • Category: Appetizer
  • Method: Small Appliance
  • Cuisine: American


Pesto made from sorrel leaves, pumpkin seeds and feta.



  • 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

Alternative Directions:

If you don’t have a food processor, you can use a regular blender or even make it by hand (although will be more difficult). In that case, you’d need a morter and pestle to crush and break down the sorrel leaves.


  • Serving Size: 2 tablespoons
  • 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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