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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.



Melanie Carver
Chief Mission Officer
Asthma and Allergy Foundation of America

Kids With Food Allergies is a division of the Asthma and Allergy Foundation of America. KFA and AAFA are committed to teaching parents and families how to prevent and treat severe allergic reactions in order to save children's lives.

This education is only possible from generous donations from our supporters.

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Kids With Food Allergies
A Division of the Asthma and Allergy Foundation of America
1235 South Clark Street Suite 305, Arlington, VA 22202
Phone: 1-800-7-ASTHMA (1.800.727.8462)
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