Sorrel Pesto
This pesto gives a lemony zing to pasta dishes. If you do not have access to fresh sorrel, you can substitute kale. Of course, for a more traditional pesto, you can also basil.
The recipe uses pine nuts. Walnuts can be substituted.
The recipe also uses Parmesan-Reggiano cheese. Romano or Pecorino can be substituted.
Sorrel Pesto
Ingredients
- 2 cups sorrel leaves packed tight
- 1/3 cup pine nuts
- 4 cloves garlic minced
- 1/2 cup parmesan-reggiano cheese grated (about 2 ounces)
- 1/2 cup olive oil extra virgin
- salt, pepper to taste
Instructions
- Cut off and discard the stems and thick center of the sorrel leaves, roughly chop the leaves
- Using a food processor, add the sorrel leaves and the pine nuts to the bowl.
- Pulse the food processor several times, just enough to mix the nuts and finely chop the leaves.
- Add the cheese and garlic to the food processor bowl. Pulse just enough to mix the cheese and garlic with the leaves.
- Run the food processor on low and slowly add the olive oil. Pause to scrape down the sides of the bowl if necessary.
- Add salt and pepper to taste and pulse a couple of more times.
- Use right away for a fresh taste. You can also store it in a jar in your refrigerator for a few days. You can also freeze it.
For another take on pesto, see our Thai basil pesto recipe.