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Flatbread with Sorrel Pesto and Edible-Weed Salad


Sorrel's vibrant color and bright lemon flavor have long been favored for delicate soups and sauces. It's also a natural in pesto, which can be spread on flatbread and topped with greens for an unexpected spring appetizer.

  • Yield: Makes 8

Source: Martha Stewart Living, April 2008


  • 1 1/2 cups (1 3/4 ounces) loosely packed sorrel leaves, stems trimmed
  • 1/2 cup freshly grated Parmesan cheese (from a 1-ounce piece)
  • 1/4 cup pine nuts
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 8 Flatbreads
  • 4 cups assorted edible weeds, such as chickweed, purslane, or lamb's-quarters


  1. Process sorrel, Parmesan, pine nuts, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely ground. With machine running, add oil in a slow, steady stream until mixture is emulsified. (Pesto may be refrigerated in an airtight container for up to 3 days.)

  2. Spread 2 tablespoons pesto on each flatbread, and top with 1/2 cup edible weeds. Drizzle with oil, and sprinkle with salt. Serve immediately.

Cook's Notes

Any tender greens may be substituted for the edible leaves in this salad.

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