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...