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Milk-Free, Nut-Free Sorrel Pesto Image

Melanie Carver 4/26/121:11 PM

Sorrel (perrenial herb/veggie that tastes like lemon or kiwi) blended with roasted pepitas, garlic, lemon juice, oil, salt and nutritional yeast. Vegan.

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Kathy PVP of Community

That looks awesome! And so nutritious!

5/17/1212:02 PM

Melanie CarverChief Mission Officer

Sorrel Pesto: 2 cups of sorrel leaves (remove ribs), 1/3 cup grapeseed oil, juice from one medium lemon, 2 raw garlic gloves, 1/4 cup nutritional yeast, 4 oz of roasted pepitas. Makes 4 servings. Each serving has more than 50% Vitamin A and C; 27% of your RDI of iron, 17 g of protein, more than 9g of fiber. I mixed it into a kale salad tonight (Siberian kale, romaine lettuce, cucumbers, carrots, tomato, etc...)

I make dairy-free, nut-free pesto many different ways using different greens. Use the same recipe as above, but instead of sorrel try parsley or basil.

4/26/121:14 PM

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Milk-Free, Nut-Free Sorrel Pesto Image

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