New This Month

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.


Be the first to comment!