Wednesday, April 20, 2011

Sorrel Pesto

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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.