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Sorrel Pesto Pasta


Pesto Sauce: 
  • 1 cup sorrel microgreens (The Villages Grown) 
  • 2 cups basil (The Villages Grown) 
  • 2 garlic cloves 
  • juice of 1/2 lemon 
  • 1/3 cup parmesan cheese 
  • 1/4 cup toasted pine nuts or almonds 
  • 1/2 cup extra virgin olive oil (15 Olives) 
  • Salt and black pepper 
  • Salted water 
  • 16 ounces of your preferred pasta 
  • Cherry tomatoes, halved (The Villages Grown) 
  • Torn Basil leaves (to taste) 


  1. Start boiling the salted water at a high heat. 
  2. As you wait for the water to boil, start making the pesto sauce. 
  3. Add the nuts to a food processer and blend until it’s almost a powder. 
  4. Add the sorrel, basil, garlic, lemon juice, cheese, and ¼ cup of olive oil to a blender. Blend until combined, but not completely smooth. 
  5. Add the powdered nuts and remaining oil, and blend until smooth or desired consistency is met. 
  6. Add salt and pepper to taste. 
  7. Put the pasta into the boiling water and cook according to package instructions. 
  8. Cut cherry tomatoes in half until you reach your desired amount. 
  9. Drain, but don’t rinse, the pasta and return it to its pot. 
  10. Add the sauce to the drained pasta and mix well. 
  11. Store any leftover sauce in an airtight container for up to 5 days. 
  12. Add the cherry tomato halves and fresh torn basil leaves to the pasta.