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Sorrel Pesto
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Description
Sorrel is a lovely, lemony flavor. I remembered this lemon asparagus pasta sauce recipe that I used to make all the time. I thought the sorrel pesto would be interesting, with the addition of the cheeses that a traditional pesto has.
Because I feel sorrel is lighter than basil, I used a combination of pine nuts and walnuts as the nut addition. If you have extra sorrel around, try this for a simple, yet unique pasta dish.
Ingredients
- 3 cups Packed Sorrel Leaves, Thouroughly Washed And Dried
- 4 cloves Garlic, Roughly Chopped
- ¼ cups Pine Nuts
- ½ cups Walnuts
- ¾ cups Greek Extra Virgin Olive Oil (I Like Athena Brand)
- ¾ cups Grated Parmesan Reggiano Cheese
- ⅓ cups Grated Pecorino Romano (Locatelli) Cheese
- Salt And Pepper, to taste
Preparation
In a large food processor, combine sorrel leaves, garlic, pine nuts and walnuts. Process until almost a paste. Scrape bowl.
With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 12 grinds of fresh pepper. Process again, taste and add more salt, if necessary, to your liking.
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