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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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There are so many soup recipes with sorrel, which grows like a weed in my garden, that I wanted to have something different. I think this is pretty good, it can be canned, and it can make a nice gift basket item. Found this on Ingredients:
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 cheese |
1/4 cup pine nuts |
1/2 teaspoon salt |
1/4 cup olive oil |
Directions:
1. 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 with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
2. 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. Vermicelli works very well with this recipe.
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