Sorrel Pesto

Total Time: 10 mins Preparation Time: 10 mins

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

Recipe

• 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.