Sorrel Pesto, Dairy and Nut Free

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Melanie Carver


2 cups sorrel leaves (remove ribs)
1/3 cup grapeseed oil
juice from medium lemon
1/4 cup nutritional yeast
4 oz roasted pepitas
2 cloves garlic


Pulse together in a food processor to form a paste.

Each serving has more than 50% Vitamin A and C; 27% of your RDI of iron, 17 g of protein, more than 9g of fiber.


This is great mixed into a kale salad – Siberian kale, romaine lettuce, cucumbers, carrots, tomato, etc.


I make dairy-free, nut-free pesto many different ways using different greens. Use the same recipe as above, but instead of sorrel try parsley or basil.

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