Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Sorrel Pesto With Hazelnuts And Parmesan

Sorrel Pesto With Hazelnuts And Parmesan


Sorrel And Hazelnut Pesto

Delicious and so easy, this is a bright lemony version of the classic made with sorrel from the garden or farmer's market and local hazelnuts. Quick to whip up in your food processor. 

Course Condiment, Dinner, Main, Sauce
Cuisine canadian, Italian, PNW, West Coast
Keyword Hazelnuts, Pasta Sauce, Pesto, Sorrel
Prep Time 15 minutes
Author Sabrina Currie


  • 1/2 c Hazelnuts
  • 1 tsp Kosher Salt
  • 1 clove Garlic
  • 2 c Sorrel Leaves
  • 1/2 c Olive Oil
  • 1 tsp Lemon Zest
  • 1 c Parmesan, Grated 100 grams/3 oz


  1. In food processor (or with mortar and pestle if you feel like it and have the extra time) process the hazelnuts and salt until the nuts are very finely ground.  Add the garlic and process again until it is uniform with the nuts. 

    Parmesan Hazelnuts And Sorrel For Pesto
  2. Add the sorrel, about 1/2 cup at a time, when it gets too thick to process, start adding the oil slowly, alternating with the remaining sorrel until all incorporated.  

    Making Sorrel Pesto With A Mortar And Pestle
  3. Stir in the lemon zest and grated parmesan and season to taste with salt.

    Lemon Zest In Sorrel Pesto
  4. Serve with hot pasta like fettuccine or pappardelle or as a condiment with some grilled or poached fish or chicken.

    Grated Parmesan Cheese Makes Pesto Deliciously Creamy
  5. Another delicious option (or use your leftovers) is as a spread on bruschetta and topped with sliced cherry tomatoes. 
    West Coast Sorrel Pesto
Easy Vegetarian Sorrel And Hazelnut Pesto
Easy Vegetarian Sorrel And Hazelnut Pesto