my mom has been growing sorrel for the last few years, and last time i stopped by, she encouraged me to take a bunch. i don’t have experience with sorrel other than hearing about french sorrel soup, so i figured it was a good time to do some research. after reading the basics, i took a bite of one of the leaves, and though the texture is like spinach, the flavor is pure lemon, becoming progressively sour as you chew it. i could see it mixed into a salad for zing, or softened up with potatoes or cream. but mostly, i wanted to add more lemon and garlic to it, and let it sing! i’m riding out my obsession with roasted walnut oil here, but you can substitute olive or garlic confit oil and pine nuts if you like.

sorrel walnut pesto
1 packed up of chopped fresh sorrel leaves
1/2 cup packed chopped fresh basil leaves
1/3 cup walnut pieces
1/4 cup roasted walnut oil
6 roasted garlic cloves
zest and juice of 1/2 lemon
1/8 tsp salt
pepper to taste