• 7 Ratings

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.




  • 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.)

  • 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.


7 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1