Sorrel Pesto
One of the first tastes of spring in Northeast PA, this New England traditional plant adds a bright lemony pop wherever it goes.
Ingredients:
1 bunch of sorrel
1 cup of toasted walnuts
4 small garlic cloves
1/2 cup of olive oil
1/8 cup of lemon juice
1/2 tsp of salt
How to:
First, put the cup of walnuts in an oven or toaster oven on 350 until slightly brown. In the toaster oven this only takes about 4 minutes.
While these are toasting, remove the sorrel leaf from the stem and wash.
Peel the garlic and toss the cloves in a food processor.
Once the walnuts are aromatically toasted, add those to the food processor and blend until the mixtures a course sand consistency.
Add the sorrel, olive oil, lemon juice, and salt.
Blend until well combined.
That’s it! This spread makes a rocking grilled cheese, a zesty topping for poultry and fish, and a memorable evening pasta dish.
Happy Cookings!