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Another Pesto Recipe

Posted 4/26/2016 2:28pm by Erin Caudell.

The method of this pesto is the same as for Kale Pesto. Fill the food processor with cheese, garlic, nuts and oil. Swap out one beloved green for another. But sorrel, what is sorrel?

Sorrel is a culinary herb that is found in temperate climates. It is very tender, lemony tasting and best used immediately after harvest. It has a centuries long history in recipes for soups, stews, salads and sauces, when we grew or foraged for our own ingredients instead of going to the supermarket. This is why you don’t often see it in the markets. Leave it to The Local Grocer to grow it locally for you, so you can rediscover this herb along with foodies everywhere.

Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

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

1/4 cup pine nuts

1/2 teaspoon salt

1/4 cup olive oil

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. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

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.