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Sorrel has exceeded all my expectations: grown in a small container, it gives me continuous and abundant harvests, its leaves are very tasty and can be used with everything: chicken, fish, sandwiches, pasta.

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I wanted to prepare a sorrel pesto, using -since I was in the mood for new ideas- sunflower seeds instead of pine nuts. I served with this quick pasta dish, but I used also on canapes and couscous salads. I think I will prepare it again soon.



Gnocchi with Sorrel and Sunflower Pesto

Ingredients
40g sorrel
2 tbsp olive oil
2 tbsp parmesan cheese
1 tbsp sunflower seeds
1 tbsp almond
100ml single cream
500g gnocchi

Directions
Blend the sorrel leaves and stems with olive oil, possibly adding another tablespoon of oil (or water for a lighter pesto).
When the sorrel becomes creamy add Parmesan cheese, sunflower seeds and almonds and blend again. In a pan heat the single cream and let it thicken for a few minutes. Remove from heat and add the pesto sorrel.
Cook the gnocchi in boiling salted water and season with sorrel pesto.

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Pesto ideas: recipes with classic pesto alla genovese, tips and ideas for pesto with other aromatic herbs.

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One year ago: Caramelized Onions with Basil

Two years ago: Mediterranean Chicken Kebabs and Nachos Pink Dip with Jalapenos

Three years ago: Late transplanting

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I am entering this in Presto Pasta Nights, hosted by its foundress, Ruth of Once Upon A Feast.

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