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Sorrel Pesto Pasta
Serves: 4
Prep Time: 10 MINS
Cook Time: 20 MINS
Ingredients
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
Pasta:
- 16 ounces of your preferred pasta
- Cherry tomatoes, halved (The Villages Grown)
- Torn Basil leaves (to taste)
Directions
- Start boiling the salted water at a high heat.
- As you wait for the water to boil, start making the pesto sauce.
- Add the nuts to a food processer and blend until it’s almost a powder.
- Add the sorrel, basil, garlic, lemon juice, cheese, and ¼ cup of olive oil to a blender. Blend until combined, but not completely smooth.
- Add the powdered nuts and remaining oil, and blend until smooth or desired consistency is met.
- Add salt and pepper to taste.
- Put the pasta into the boiling water and cook according to package instructions.
- Cut cherry tomatoes in half until you reach your desired amount.
- Drain, but don’t rinse, the pasta and return it to its pot.
- Add the sauce to the drained pasta and mix well.
- Store any leftover sauce in an airtight container for up to 5 days.
- Add the cherry tomato halves and fresh torn basil leaves to the pasta.