(cooking time: 10 min; 6 servings)

  • Sorrel – 1 lb
  • Baby spinach – 8 oz
  • Pine nuts – 2 oz
  • Garlic – 4 cloves + more, to taste, peeled
  • Sea salt – to taste
  • Olive oil – 2 cups + more, to adjust thickness


  • Rinse sorrel and baby spinach. Let dry or pat dry with a paper towel.
  • Add leaves, garlic, 1 ½ cups of oil, and pine nuts into the food processor bowl. Pulse to a desired texture, adding olive oil in a thin streak, if necessary. Serve immediately or keep in the fridge topped with more oil.
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