As winter continues to turn to spring we are lucky in Charlottesville to have a farmers market that begins early in the growing season. As we were walking around the market last week, we happened upon large bunches of sorrel. We had never cooked with this herb before but had tasted a sorrel pesto made by a local company some time ago. We decided to experiment with it and it certainly paid off! Sorrel has a very distinctive flavor that it is both lemony and peppery. This combination makes for a great pesto because cheese and olive oil compliment it very well. We tossed ours over homemade ravioli but this would be great over any type of pasta or just as a dip. Definitely take advantage of this spring herb and try this recipe!
Sorrel Pesto
1 bunch sorrel leaves, about 2 packed cups
2 cloves garlic
1/4 cup walnuts
1/4 cup fresh parmesan cheese
1/4 cup extra virgin olive oil
Salt and pepper to taste
Combine garlic, walnuts, and parmesan cheese in food processor and pulse until the mixture has a coarse texture. Add in sorrel leaves and pulse until combined. Stream in olive oil until desired consistency is reached. Season with salt and pepper and serve over warm pasta, couscous, or as a dip.
This looks awesome! We always grow lots of sorrel in our garden, more than we know what to do with. Normally I just add it to salads but this looks like a great use for some of it!
ReplyDeleteThis recipe is just what I need to keep my overgrowing sorrel patch under control! The rest of your blog looks great, too. I grow lots of my own vegetables and salads here in the UK and love what you are doing.
ReplyDeleteWe wish we had an overgrown sorrel patch! We have yet to find it at the farmers market this year but are glad you now have a great use for it! Thanks for reading and we hope you enjoy our other recipes as well.
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