This sorrel pesto recipe showcases the herb's tangy, acidic flavor in a sauce that takes minutes to make. The leaves are combined with the ingredients typically found in standard basil pesto, which means it's perfect for stirring through pasta.
- 2 tbsp pine nuts
- 1 garlic clove, peeled and crushed
- 2 handfuls of young sorrel leaves (about 2 cups)
- 1 small bunch flat-leaf parsley, the leaves only and all stems removed (about 1/2 cup)
- Sea salt
- 6 tbsp extra virgin olive oil
- 1/4 cup grated Pecorino Romano or hard goat cheese
1. Add the garlic to the basket of a food processor and pulse until the garlic is very finely chopped. Scrape down the sides with a spatula.
2. In a small skillet over medium heat, lightly toast the pine nuts until they just begin to turn golden. Remove from the heat and immediately add the pine nuts to the garlic in the food processor
(otherwise, they'll continue to brown in the hot pan). Let the pine nuts and garlic sit for a couple of minutes so that the mixture cools down.
3. Add the sorrel, parsley, and a pinch of salt to the pine nuts and garlic. Pulse a few times until all the ingredients are roughly chopped and combined. While the machine is running, or if you want a coarser pesto, as you periodically pulse the machine, slowly pour in the olive oil until the pesto is the consistency you like.
4. Spoon the pesto mixture into a bowl and add the grated cheese. The pesto will keep refrigerated for about a week.