Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 4
AuthorAmy Machnak,
With its tart, almost kiwi-like flavor and bright color, sorrel lends itself perfectly to pesto. Toss it with room-temperature fettuccine for a fresh take on pasta salad.

How to Make It

Step 1
1

Cook pasta according to package directions. Drain and let cool, or rinse with cold water and drain again. Drizzle with about 1 tbsp. oil to prevent clumping.

Step 2
2

Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon zest, sorrel, 1/2 cup oil, and the salt, whirling until just blended but still coarse.

Step 3
3

Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tbsp. oil if needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.

Step 4
4

*Find sorrel in most grocery stores, alongside herbs.

Ingredients

 12 ounces fettuccine
  About 2/3 cup extra-virgin olive oil, divided
 1/2 cup toasted whole almonds
 2 medium garlic cloves
 1 teaspoon lemon zest
 3 cups roughly chopped sorrel* leaves
 1/2 teaspoon kosher salt
  Parmesan cheese for grating

Directions

Step 1
1

Cook pasta according to package directions. Drain and let cool, or rinse with cold water and drain again. Drizzle with about 1 tbsp. oil to prevent clumping.

Step 2
2

Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon zest, sorrel, 1/2 cup oil, and the salt, whirling until just blended but still coarse.

Step 3
3

Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tbsp. oil if needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.

Step 4
4

*Find sorrel in most grocery stores, alongside herbs.

Sorrel and Almond Pesto Pasta