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Sorrel Pesto - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 medium Garlic, Cloves
  • 3 1/2 cups chop Sorrel Leaves
  • 1/2 cups Pumpkin Seeds (Pepitas)
  • 1/2 cups Feta Cheese Crumbles
  • 1/3 cups Olive Oil
  • 1/2 teaspoons Salt

Serving Day Ingredients

  • 4 cups cook Spaghetti

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/4 cup pesto & 1 cup pasta
  • 501 Calories
  • 33g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 10mg Cholesterol
  • 340mg Sodium
  • 40g Total Carb
  • 5g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Healthy Seasonal Recipes for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Fit food processor with the steel blade attachment.
  2. Drop garlic through feed tube with motor running and process until minced.
  3. Remove lid and add sorrel, pumpkin seeds, feta, olive oil and salt. Process until a thick paste.
  4. Divide among the indicated freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through and serve over spaghetti.

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