Tuesday, January 8, 2013

SORREL PESTO WITH MARCONA ALMONDS


Have you made a New Year's resolution?

This may sound dorky.... but every January I aim for one big theme for the year. I started this tradition in 2008 - projected (by me) to be "The Year of Fun."  It turned out that 2008 brought me terrible health and the US economy went to hell. Nonetheless my "Year of Fun" moniker seemed to work miracles - I have great memories of dragging my tired self to ride roller coasters and squealing with abandon alongside my kids. Somehow my intention to look for fun helped me laugh at myself and see lightheartedness and small joys even when the tenor of the times was weighted with worry. 

I'm not sure what this year's theme will be, but it could be to take more time for nature. I really should start in our backyard garden - we have neglected it these past few months. Throughout the fall and winter, P and the kids are off at school all day and creep home after the sun has gone down, and I'm BUSY working on the book and cooking like a fiend. All of our veggies have been a bit ignored. Nonetheless, the strong are surviving and that's why I'm talking about sorrel today. Sorrel is one hearty plant and its fortitude warrants a little love today.

A few months ago Rach said she was whipping up sorrel pesto in her kitchen and urged us to try it. We're happy we did. Sorrel, with its tangy citrusy bite holds its own with raw garlic, while good olive oil, Parm, and Marcona almonds mellow things out nicely.
 

INGREDIENTS
{printable recipe}
  • 2 cups loosely packed sorrel leaves (arugula would make a nice peppery substitute here)
  • 1/3 cup salted and roasted Marcona almonds
  • 2 cloves garlic
  • 1/3 cup grated Parmesan
  • pinch of salt
  • a few grinds of the pepper mill
  • 1/2-2/3 cup olive oil
Blend all ingredients in a blender or food processor and you've got Sorrel Pesto!

Of course this pesto is good on pasta, pizza, or a sandwich, but we also like it slathered onto grilled fish, or roasted chicken, or poached eggs. Just this morning, I scooped some sorrel pesto onto my frittata. Yum!


For more pesto love check out:
And I'd love to hear your New Year's resolutions if you are willing to share...

xo
E

65 comments:

  1. This pesto looks absolutely delightful! I've never had the opportunity to taste those almonds.

    Best wishes for 2013!

    Cheers,

    Rosa

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    1. Happy 2013 to you too Rosa! You would love Marcona almonds - they are so buttery and decadent. I'm wondering if you can find them at your market there. They usually come from Spain.
      Happy eating to you!
      xo
      E

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  2. I love the idea of sorrel pesto - I don't think I've ever tried it but I can imagine and bright and fresh it tastes. Lovely!

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    1. Thanks! Yes the sorrel is such a bright flavor - it seems made for pesto. Plus it stays nice and green.
      xxoo
      E

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  3. Never thought of turning sorrel into pesto but I'm liking the idea. And your photographs have convinced me to try it...absolutely beautiful. Now I will have to be on the lookout for Marcona almonds...
    Happy New Year! -Laura

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    1. Hi Laura, I have to admit I never though of sorrel pesto either until Rachel suggested it.
      If you can't find marconas you could use regular roasted almonds or pine nuts as a substitution.
      xo
      E

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  4. Love your theme of "Year of Fun"! I am a pesto fan all the way! Your pesto is making my mouth water big time!!! Love, love, love! Wishing you a GREAT 2013 Erin!!!!!

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  5. Lisa, Glad to make your mouth water - pesto always does it for me too.
    I always crack up when I think of the year of fun. It was refreshing to make silliness a priority for an entire year.
    HAPPY 2013 to you too Lisa!
    xxxooo
    E

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  6. Uhhhh my resolution just became "inhale 13 buckets a day of this insanely gorgeous pesto."

    I'm totally kidding!!

    14 buckets.

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  7. Happy New Year, Erin! I'm so in love with sorrel. This pesto looks beautiful! There's a little coffee shop/breakfast shop near my house that puts sorrel on porridge and OMG does it look good. Good luck with the book; can't wait to get my hands on it! xo

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    1. Hey there Adrianna, Happy New Year to you too!
      Sorrel porridge? Yum! I often toss sorrel into soups but never porridge. Cool idea.
      I can't wait for your cookbook too! I think it's coming soon?
      xxoo,
      E

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  8. Erin, beautiful photos! Never tried Marcona almonds and never heard of Sorrel (now I have to go google it). I don't really do New Year resolutions, per se - but I always have lots of fun plans. Something for this year would be to blog more consistently - my blog is kinda neglected last week, which is bad because then I don't get to improve my photography. So this year my goal is to blog once a week. And good luck with the book - I'm really looking forward to it!

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    1. Jenn, blogging once a week sounds heroic to me! It's so true that the more we practice, the more we improve. I can't wait to see what you'll share.
      Wishing you the best,
      E

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    2. Oh also wishing you a great 2013 - yay to the book, new recipes, and beautiful gardens! :)

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  9. Reading this post I thought, "Ooooh, I love sorrel!" and then "Oooh I love Marcona almonds!!" The pesto looks so fresh and vibrant, too. I've picked a word of intention for the year, and it's -hone-. I'm devoting the year to honing my craft as well as my personal life, smoothing out the edges and giving the very best of myself. Happy New Year!

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    1. Jess, Honing is such a great intention for the year. I could so use a good pruning in all areas of my life at the moment. Every time I open a cupboard in my house, excess stuff tumbles out at me. Ugh!
      xxoo
      E

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    2. Ah excess stuff. Even though I try to purge the kitchen of things that haven't been used, there's still a lot of things around. But I think that is the demise of having cooking/baking and photography as a hobby. There's never enough equipment and props! :)

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    3. I hear you Jenn! The prop situation is out of control around here. My dining room is now mostly a prop storage area;)

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  10. Great idea! I love sorrel and marcona almonds are my fav thing, the pesto looks amazing. Happy New Year! Wishing you and your family a great 2013 filled with health and happiness. big hug! Najwa

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    1. Najwa, Here here to health and happiness in 2013! xxoo E

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  11. I can never resist pesto in any variation. I think I have to grow a larger sorrel plant in my yard, though. I usually yields only about eight leaves at a time. LOL Not nearly enough for this. But a-planting I will be this spring....

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    1. I'm not sure what it is about our yard... not matter what pests pay us a visit, the sorrel is left untouched. Maybe those acidic leaves are just too pungent. Just the way I like 'em;)
      Happy planting and cooking to you Carolyn.
      xxoo
      E

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  12. I have been working my way through a delicious batch of arugula pesto in the freezer from last summer, so this post hits close to my heart;) I guess I haven't eaten sorrel before, but my first thought when I saw this was wood sorrel (Oxalis), which I nibble on frequently in the woods. I'd have to gather a huge bucket of that stuff though, it's so small and wimpy!

    Happy new year, Erin! I hope all of your resolutions come to fruition, xo

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    1. Emma! My kids are nuts for Oxalis and it is rampant in our neighborhood. From one bite, it's easy to tell that sour grass and sorrel are cousins- their flavors are so similar. Sour grass pesto anyone?
      xo
      E

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    2. That is so cool that your kids eat Oxalis. I've never heard it called sour grass before, but yes! Sour grass pesto! I'll make it next summer;)

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    3. Oxalis is probably our number 1 weed. With our Cali climate being so mild, it starts sprouting up in just a few weeks. With my kids being such sour-grass fans, I had to teach them at an early age to look for protected patches-out of the reach of dogs if you know what I mean;)

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  13. Just look at the colour of that pesto! I adore the first shot with the spoon :-) And it sounds delicious too - on my list of recipes to try this month!

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    1. The bright citrus bite of the sorrel is really nice this time of year. I hope you enjoy!
      xxoo to you,
      E

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  14. Oh my goodness, what a great looking photo. It looks so fresh that I am ready to try Sorrel. Many times I look at it in the store and pass it by because I have no idea what I would do with it or serve with it. I bet it's great on pizza. And with the buttery almonds yum! Best of luck with your new book and your new year, it's going to be a good one. Lots of changes for the world.

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    1. Hi Oli! Happy New Year to you.
      I'm into greens of any kind, and sorrel is a nice change from the standards (kale, chard, spinach). We like to add the chopped leaves to soups and stews. And yes, pizza would be interesting - I think the sorrel pesto would be great there.
      Thanks for the kind wishes about the book and the new year. I feel quite excited about 2013. Hopefully changes will be good.
      xxoo
      E

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  15. Hi Erin, happy new year! I must admit, I'm really not sure what sorrel is, and I have never seen it, but it does sound good! The marcona almonds do look really buttery! I think any pesto is good on eggs. :) Have a great day!

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    1. Hi Jane, When I posted this I wasn't sure how many people out there cooked with sorrel. I seems like so far the comments are half from sorrel fans and half newbies. Do you find sorrel at your market. Maybe give it a try. A new year and new foods:)
      xxoo to you,
      E

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  16. Pesto is my absolute fav sauce and I have made it several greens so far! Next, I will look for Sorrel :)
    Erin, I wish you a very happy new year and I am sure you will make the best of it! Looking forward to read your book :)

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    1. Kankana, I hear you with the pesto love. We just ate more of the sorrel pesto last night with corn rotelli, kale and italian sausage. So good!
      Thanks for the book wishes - I appreciate the support and can't wait to actually share.
      Wishing you a great year,
      xo
      E

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  17. I love putting lemon in my pesto so freshen it up. With sorrel, you don't even need to put the lemon in bc it does carry that citrus hint. Love it! This would be even great with a truffle oil. thanks!

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    1. Skylor, exactly! No need to add citrus to pesto when you use sorrel. It's got that flavor covered.
      xo
      E

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  18. Any idea how long will it keep in the fridge?

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    1. If you place the pesto in a lidded container and make sure there's a nice layer of olive oil covering the pesto, it should keep for 2-3 weeks in the fridge. You can also freeze it.

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  19. UstabahippieJanuary 09, 2013

    YUM! Taking a walk recently through a local community garden, I was given 2 big bunches of arugula. What to do, what to do? Now I know!!!

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    1. Ustabahippie, Gotta love leafy gifts!
      Whenever anyone gives me food, I'm so happy. A friend once left eggs(from her own chickens)on my porch. It made my week.
      Hope your new year is off to a good start.
      xo
      E

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  20. Happy New Year Erin! Sorrel pesto is so lovely - it's dresses a lentil salad perfectly :) No resolutions really, just to improve on last year :)

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    1. Renee, What a BRILLIANT idea. I love lentil salads and I bet the sorrel pesto would be delish as a dressing. Thanks for the inspiration!
      xxoo
      E

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  21. Happy New Year! I love your idea of a theme. Last year was my year of reading, and this year I am just focusing on gratitude. :) This sounds like a great use for sorrel! I never know what to do with it!

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    1. Jillian, Gratitude is a really good one. It's so easy to get caught up in life's little annoyances when in fact there are endless things to be grateful for if we just look around. Thanks for that reminder.
      xxoo
      E

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  22. Hi Erin,
    Read your newest post, walked to Monterey market bought all the ingredients and just finished gobbling down the most amazing bowl of pesto EVER! Thanks again for your gorgeous and inspirational work. You make me excited to get into the kitchen...plus the teenage boys gave it a strong thumbs up! Shawn

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    1. Shawn, what a huge treat to hear from you here. I have to tell you...your comment has made me smile all morning!!!
      I love the image of you going into Monterey market and shopping for these ingredients. I'm so glad the whole fam enjoyed the pesto.
      xxxooo to you and your gang,
      E

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  23. yeah for your book! yeah for fortitude! yeah for sorrel pesto! just beautiful. one of my goals for 2013 is to see more of you! (and thanks for the "ode" link.)

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    1. Thanks dude! I'd love to see more of you this year. We need to cook and eat together. xxoo E

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  24. Happy new year Erin and how brilliant is this pesto idea! I bet it makes the most wonderful peppery sauce; like pesto with a kick. And that first shot of the spoon is absolutely gorgeous, love it!

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    1. Thanks Denise! I hope the year is being good to you so far.
      xo
      E

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  25. Whoa mama! That first photo is stunning!

    I love the idea of a theme for your resolutions, mine is definitely time management. So many things I want/have to do, need to fit them all in without losing my mind. Not quite as fun as other themes could be.. but hopefully it will let me have a bit more fun with my free time!

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    1. Stephanie, I hear you on the time-management front... I could use that as my theme too;)
      xxoo
      E

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  26. I love the green of this and I love sorrel and Marcona almonds. To have it in one biteful is dreamy.

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    1. Hey Angela, thanks! That's the beauty of pesto isn't it.... smashing together a bunch of delicious ingredients. Yum.
      xxoo
      E

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  27. I've recently become a big fan of sorrel, and I just saw some at our farmers' market yesterday. Wish I would have grabbed a bunch! This pesto sounds fantastic--perfect for fish.

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    1. Lisa, you're totally right. The sorrel pesto and fish are made for each other.
      xxoo
      E

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  28. How inspiring! I love your take on New Years resolutions and themes - I think this year, mine should be "Rolling with It" or "Learning to Let Go." Spending more time in nature is definitely up there, too..and your beautiful sorrel pesto sounds unique and delicious. I hope things are progressing nicely with the book - I am so excited for you! x

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    1. Kasey, Well I'm assuming you are "rolling with it" and "letting go" right about now, as you are becoming a mama;) Good goals!
      Thanks for the enthusiasm about my book. I'm having a blast - what a project. I'm excited for you! Having a baby is the best game changer life offers us. Can't wait to see pix of your babe.
      xxoo
      E

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  29. This pesto looks absolutely delicious. I look forward to making it soon! xo

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    1. Thanks Laura... the flavors do seem up your alley.
      Hope all is well with you!

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  30. Hi there, I'm wondering if this pesto would still be tasty without the Parm. I can't eat cheese, any suggestions. Thank you!

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    1. I think you should give it a go without the Parm. It won't be as creamy but the favors will be great - really fresh and bright.

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  31. Made two batches so far. Very delicious, especially the next day as the flavors have time to marinate together. Great way to use sorrel

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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