Recipe: Sorrel Pesto
Makes ¾ cup
Pesto is very forgiving: substitute any nut or seed you’d like. For a vegan version, use an equal amount of nutritional yeast instead of Parmesan. This pesto is so good, you’ll use it as a sandwich spread, mix it with yogurt for a veggie dip, stir it into scrambled eggs or mix it into a salad dressing. To prepare the sorrel, rinse the leaves and remove the stems.
1½ cups roughly chopped sorrel (1 small bunch, about 2 ounces)
½ cup whole almonds
¼ cup olive oil
3 cloves garlic
¼ cup grated Parmesan
Salt and pepper
In the jar of a blender, combine sorrel, almonds, olive oil, and garlic. Process until the ingredients make a paste as chunky or smooth as you prefer. Move mixture to a medium bowl and stir in Parmesan. Season to taste. Pesto may be made up to 3 days ahead of time and refrigerated. The color will darken.
Adapted from a recipe provided by Becky Striepe