This pesto is so good, I promise you, you won't miss the Parmesan cheese! And if you don't have a source of sorrel, don't worry. Sorrel adds a vibrant lemony flavor to this dish, but the recipe works well with other greens. This pesto would make a delicious filling for a tea sandwich.
This recipe originally came from Portland Magazine.
Sorrel-Hazelnut Pesto (Vegan)
1 cup sorrel, loosely packed
1 cup parsley, firmly packed (OK to keep stems)
3 green onions, roughly chopped
1 clove garlic
1/2 cup hazelnuts (we use raw hazelnuts; OK to leave skins on; they get chopped up)
1/4 cup nutritional yeast
1/2 cup olive oil
1 teaspoon sea salt
1/2 lemon, juiced (1.5 Tbsp)
- Pulse first 6 ingredients in a food processor until finely minced.
- Add oil in a steady stream, scraping down sides as needed. (I can't add oil while my processor is running so I add a bit, whirl, stop and scrape, add a bit more, whirl, etc.)
- Add salt and lemon juice; whirl to combine.
Keeps in fridge for a week. Freezes well, too!