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Sorrel and Chive Pesto with Shrimp and Potatoes Recipe

Staff Writer
Sorrel and Chive Pesto with Shrimp and Potatoes
Peggy Bourjaily

Sorrel and Chive Pesto with Shrimp and Potatoes

This unusual twist on the typical basil pesto makes a perfect starter. To make a meal of it, just double the shrimp and potato portions. You can use leftover pesto as a topping for grilled fish or chicken. 


For the pesto:

  • 4 cups loosely packed sorrel leaves
  • ½ cup roughly chopped chives
  • 1 clove garlic
  • ¾ cup walnuts
  • ½ teaspoon salt
  • 1/8 cup olive oil

For the shrimp:

  • 12 jumbo shrimp with shells

For the potatoes:

  • 1 pound medium white potatoes, quartered into wedges
  • Salt
  • Olive oil


For the pesto:

Toss the sorrel, chives, garlic, walnuts, and salt into a food processor. Turn on the processor and add the olive oil in a stream. Process until nearly pureed. Set aside.

For the shrimp:

Pour 1 or 2 inches of water into a pot and place a steamer basket inside making sure the water doesn’t touch the basket. Bring to a boil and add the shrimp. Steam until pink and cooked just through, about 3 minutes. Remove and plunge the shrimp into a bowl of ice water. Shell the shrimp and set aside.

For the potatoes:

Preheat the oven to 450 degrees. Place the potatoes on a baking sheet. Sprinkle with salt and drizzle with olive oil. Toss and pop in the oven. Cook for 10 minutes until potatoes start to brown. Stir them periodically. Turn the oven down to 350 degrees and continue to cook until they are cooked through.

To assemble the dish, place a few potatoes and 3 shrimp on a plate and then top with a dab of pesto.