Sorrel Pesto, Dairy and Nut Free
Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4
Recipe Created By: Melanie Carver
Ingredients
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
Directions
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.
Notes
This is great mixed into a kale salad – Siberian kale, romaine lettuce, cucumbers, carrots, tomato, etc.
Substitutions
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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