Sorrel-chive herb paste (pesto)
Yield: 1 servings
Ingredients:
- 1 c Sorrel 1/4 Red onion chopped
- 4 tb Finely minced shallots 1 tb Dry mustard
- 4 tb Pine nuts ground 1 ts Salt
- 3 tb Chopped parsley 1 ts Black pepper
- 3 tb Chopped chives Pinch cayenne
Instructions:
Grated peel of 4 oranges 3/4 c Olive oil 1. Wash the sorrel and dry it well by hand or in a salad spinner. Chop the sorrel coarsely and again squeeze away any liquid. 2. Blend the sorrel shallots pine nuts parsley chives orange peel and onion in a food processor or blender. (If using a blender make sure these ingredients are already finely chopped.) 3. Add dry mustard salt pepper and cayenne and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts.
