Harvesting Sorrel & My First Sorrel Pesto
This week I harvested my sorrel, and it felt like the start of another gardening milestone.
One clump has been growing since last year and survived the winter beautifully, while the rest of my sorrel was planted early this year. I intentionally planted it at the beginning of my greens bed because sorrel is a perennial, meaning it will continue to come back year after year. It's always exciting to have one less crop to replant each season!
One thing that surprised me was the root system on the older plant. It has developed such an extensive root system that it has nearly outgrown two pots. It's a great reminder of how vigorous perennial herbs and greens can become once established.
What Does Sorrel Taste Like?
Sorrel has a bright, refreshing lemony flavor that makes it stand out from other leafy greens. The natural tartness comes from oxalic acid, giving it a citrus-like zing without adding any lemon.
It's delicious fresh in salads, stirred into soups, blended into sauces, or used anywhere you want to add a fresh, tangy flavor.
My First Sorrel Recipe: Sorrel Pesto
For my first sorrel dish, I decided to make pesto.
I blended together:
- Fresh sorrel
- Garlic
- Extra virgin olive oil
- Parmesan cheese
- Salted cashews
The result was a creamy, vibrant pesto with a fresh lemony kick that paired beautifully with the richness of the cheese and nuts.
Pesto Is One of the Most Flexible Recipes
One of my favorite things about pesto is that it's more of a method than a strict recipe.
Most pestos include four simple components:
- Leafy greens or herbs
- Olive oil
- Cheese
- Nuts or seeds
From there, you can mix and match whatever is growing in your garden or available in season.
Greens That Make Great Pesto
- Arugula
- Basil
- Beet greens
- Carrot tops
- Swiss chard
- Chives
- Cilantro
- Corn (fresh kernels)
- Dill
- Garlic scapes
- Kale
- Mint
- Parsley
- Pea shoots
- Ramps
- Sorrel
- Spinach
- Tarragon
- Thyme
- Roasted red peppers (for added sweetness and color)
Ways to Use Pesto
Pesto is incredibly versatile. Try it as:
- A vegetable dip
- A sandwich or wrap spread
- A sauce for salads
- Tossed with pasta
- Spooned over grilled chicken
- Served with fish
- Spread on sliced bread
- Swirled into bread or savory rolls with cheese (similar to a cinnamon roll filling)
- Pizza sauce
- Mixed into grilled cheese sandwiches
Garden-to-Table Inspiration
Sorrel has definitely earned a permanent place in my garden. It's one of the first greens to produce each season, it's incredibly productive, and its bright, lemony flavor brings something unique to the kitchen.
Sometimes the best recipes aren't planned—they begin with a walk through the garden and a harvest of whatever is ready. This sorrel pesto was exactly that, and I know it won't be my last.
