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  • 2 fat garlic cloves
  • 2/3 cup pumpkin seed kernels, pine nuts or walnuts
  • 20 sorrel leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/2 cup grated Parmigiano Reggiano cheese


  1. Place garlic in food processor; process until minced. Add pumpkin seeds; process until ground. Add sorrel; process. Add olive oil and salt and process until creamy. Stir in cheese. Serve with pasta.

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The recipe was originally published as Simple Sorrel Pesto on

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