A modest handful of tangy sorrel turns yogurt into a fresh green finishing sauce.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 25 g young sorrel leaves, stems removed
- 200 g plain Greek yogurt
- 1 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1 tbsp water, if needed
Method
- Wash sorrel thoroughly and dry. Chop finely.
- Blend with yogurt, oil, honey and salt until flecked green.
- Add water only if needed for spooning. Serve a small amount over roasted vegetables.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C. Best freshly made; keep chilled until serving.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
