Sorrel Pesto

Name: Sorrel Pesto
Ingredients: 2 cups coarsely chopped fresh sorrel, ribs removed; 1/3 cup packed fresh parsley leaves; 2 garlic cloves, roughly chopped; 1/3 cup freshly grated parmesan cheese; 1/4 cup pine nuts; 1/2 teaspoon salt; 1/4 cup olive oil

7 ingredients

2 steps

Ingredients

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan cheese
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

Directions

1

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
2

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.