Basil, Kale and Sorrel Pesto

Preparation Time: 5 minutes
Yield: 1 cup
2 cups fresh basil leaves
2 cups fresh kale leaves, ribs removed
1 cup fresh sorrel leaves
1/2 teaspoon lemon zest
2 tablespoons Parmesan cheese
1 whole garlic clove, chopped
1/4 cup pine nuts, toasted
1/4 cup extra virgin olive oil
salt and pepper to taste


1. Place all the ingredients except the olive oil in a large food processor with a blade and pulse to rough chop the ingredients. Scrape down the bowl.
2. Place processor in “on” position and slowly drizzle the olive oil into the bowl. Continue to process until pesto is a fine paste. This may take a minutes because the kale is tougher than the other leaves. Season with salt and pepper to taste.

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