River Cottage Sorrel Pesto With Goat's Cheese |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. Ingredients:
2 tablespoons pine nuts |
1 small garlic clove, peeled and crushed |
young sorrel (1-2 handfuls, about 45g in weight) |
flat leaf parsley, stalks removed (1 small bunch) |
sea salt |
6 tablespoons extra virgin olive oil |
30 g hard goat's cheese, grated |
Directions:
1. In a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.
2. Spoon the pesto mixture into a bowl and stir in the goat's cheese. The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.
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