Sorrel Pesto
| Published: 29th April 2008 20:00 |
Sorrel has a wonderful citrus taste which really brings this pesto to life. I have served it here with gnocchi, but it works equally well with pasta or with fish. You can use other herbs to mellow out the citrus of the sorrel; if you find it a little strong, add a good handful of parsley.
Servings: 4
Preparation Time: 5 minutes
Ingredients
Large Handful of Sorrel leaves
Small bunch of flat-leaf parsley
1 large clove garlic, crushed
1 tbsp pine nuts
6 tbsp extra virgin olive oil
25g Parmesan cheese, grated
Method
1. Blanch the sorrel and flat leaf parsley for 20 seconds in rapidly boiling water. Refresh in cold water, drain and squeeze out any excess moisture.
2. In a dry frying pan lightly toast the pine nuts, as soon as they are done tip them out otherwise they'll continue to cook (well burn).
3. Place in a blender with the garlic, pine nuts, olive oil and a pinch of salt. Blend until you have a smooth puree.
4. Transfer to a bowl and stir in the parmesan. Taste and add a little more salt if required.
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