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Sorrel Pesto
Keyword
Basil, Cheese, Kale, Pesto, Sauces, Sorrel
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.