Sunday, December 6, 2009

Sunday Supper: Sorrel Pesto

Sorrel showed up in my organic CSA food box over the summer. In a pinch and short on time, I blended it up into a wonderful, tangy pesto. You are going to love how quick and easy this is after all that hard Thanksgiving cooking. Sorrel looks like a longer, skinnier spinach and it has a lemony taste. Read more about this magnesium and calcium-rich green here.

Sorrel Pesto
by Cayenne

Serves 2-4, freeze the leftovers

1 bunch sorrel
4 garlic cloves
2 handfuls shaved Parmesan cheese
3-5 tbsp olive oil (your favorite stuff)
1 handful pine nuts
Salt + pepper to taste

Wash sorrel as you would any other leafy green. No need to spin off the water. In a mini cuisinart (or whatever blending tool you have). Add handfuls of leaves, garlic, 1-2 tbsp olive oil. Whiz. Whiz. Whiz. Keep adding sorrel leaves and olive oil until a slightly dry paste is formed. Thin out the paste with a few tbsp of water. Whiz in the pine nuts. Taste. Add salt + pepper and cheese. Whiz. Throw over your favorite pasta. Maybe add some fresh tomatoes, olives, and parsley. I freeze the leftovers in small tuppers, they defrost well in the microwave.

These weeks are flying by, next week's Sunday Supper will be sweet and a bit more festive.

photo credit: Cayenne 08.16.09

No comments: